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Cranberry Maple Oatmeal Scones

These Cranberry Maple Oatmeal Scones are a lovely pair with your morning cup of coffee. Filled with the cozy flavors of rich maple, chewy dried cranberries, and nutty toasted oats, these American-style scones are a sweetly nourishing part of the start to your morning!

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings: 10 scones
Calories: 253 kcal
Course: Breakfast , Bread , Brunch
Cuisine: American , British

Ingredients

  • 1 1/2 cups Quaker Old Fashioned Oats
  • 1/4 cup whole milk
  • 1/4 cup heavy cream
  • 1 large egg
  • 1/4 cup maple syrup
  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 7 tablespoons unsalted margarine chilled and cut into 1/2 -inch cubes
  • 1/4 cup dried cranberries
  • 1 tablespoon raw sugar (optional for sprinkling) 

Instructions

    Cup of Yum
  1. Heat a skillet on the stove top over medium-high.
  2. When the skillet is warm, place the oats in the skillet and allow to heat up for about a 2 to 3 minutes.
  3. Toss the oats frequently to encourage even toasting.
  4. When the oats have turned a golden-brown color, remove from the heat. Set aside and let cool.
  5. Preheat oven to 450 degrees F.
  6. Line a baking sheet with parchment paper.
  7. Whisk milk, cream, egg, and maple syrup in a large bowl; remove 1 tablespoon and reserve for glazing. 
  8. Pulse the flour, baking powder, and salt in a food processor until combined, about 4 pulses.
  9. Scatter the cold butter evenly over dry ingredients and pulse until the mixture resembles coarse cornmeal, about 12 pulses.
  10. Transfer the mixture to a medium bowl and stir in cooled oats and cranberries. Using a rubber spatula, fold in the liquid ingredients until large clumps form.
  11. Mix the dough by hand in the bowl. Dust a work surface with flour and gently pat into an 8-inch circle about 1 inch thick.
  12. Using a bench scraper or knife, cut the dough into 10 wedges and set on the prepared baking sheet, spacing about 2 inches apart.
  13. Brush the surfaces with the reserved egg mixture and sprinkle with sugar, if using.
  14. Bake until golden brown, 12 to 14 minutes; cool on a baking sheet on wire rack for 5 minutes, then transfer to the rack to cool.
  15. Serve warm or at room temperature. 

Notes

  • No food processor? Use a pastry blender to incorporate the butter with dry ingredients.
  • Want fewer dishes? In lieu of toasting oats on the stove top, spread the oats on a baking sheet and pop them in an oven heated to 350 degrees F. Toast them for 10 minutes, turning occasionally to encourage even toasting.
  • Baked scones will last for up to 5 days at room temperature.
  • Scone dough can be refrigerated for up to 5 days, or frozen for up to a month.

Nutrition Information

Calories 253kcal (13%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 27mg (9%) Sodium 223mg (9%) Potassium 188mg (5%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 475IU (10%) Vitamin C 1mg (1%) Calcium 70mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 10scones

Amount Per Serving

Calories 253

% Daily Value*

Calories 253kcal 13%
Carbohydrates 33g 11%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 27mg 9%
Sodium 223mg 9%
Potassium 188mg 4%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 475IU 10%
Vitamin C 1mg 1%
Calcium 70mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.