Light Cranberry Oat Scones

Delight in the cozy simplicity of these Light Cranberry Oat Scones, a perfect balance of wholesome rolled oats, tart dried cranberries, and a buttery, golden crumb. Crafted with minimal sugar and enriched with creamy buttermilk, these scones are irresistibly light, tender, and just sweet enough to enjoy as a breakfast treat or an afternoon snack. Sprinkled with optional turbinado sugar for a hint of crunch, each scone is cut into charming wedges for easy serving. With only 15 minutes of prep and a quick bake time, this recipe delivers bakery-quality results in no time, making it the perfect addition to your repertoire for home-baked goodies. Pair with tea or coffee, and savor every warm, flaky bite!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cups Rolled oats
• 2 teaspoons Baking powder
• 3 tablespoons Granulated sugar
• 0.25 teaspoons Salt
• 6 tablespoons Cold unsalted butter, cubed
• 0.5 cups Buttermilk
• 1 teaspoon Vanilla extract
• 1 large Egg
• 0.5 cups Dried cranberries
• 1 tablespoon Optional: Turbinado sugar for sprinkling

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, granulated sugar, and salt. Mix well.

Step 3

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until well combined.

Step 5

Pour the wet ingredients into the dry ingredient mixture, stirring gently with a spatula until just combined (do not overmix).

Step 6

Fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.

Step 7

Dust a clean surface with flour and turn the dough out onto it. Gently knead the dough 3-4 times to bring it together, being careful not to overwork it.

Step 8

Shape the dough into a circle about 1 inch thick and 7 inches in diameter. Using a sharp knife, cut the circle into 8 equal wedges.

Step 9

Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.

Step 10

If desired, sprinkle the tops of the scones with turbinado sugar for a crunchy, sweet finish.

Step 11

Bake in the preheated oven for 16-18 minutes, or until the scones are lightly golden on top and cooked through.

Step 12

Remove the scones from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Step 13

Serve warm or at room temperature, and enjoy!

Nutrition Facts

Serving size	(633.9g)

Amount per serving	% Daily Value*
Calories	2116.5

Total Fat 86.9g	0%
Saturated Fat 49.1g	0%
Polyunsaturated Fat 2.2g
Cholesterol 418.9mg	0%
Sodium 1766.4mg	0%
Total Carbohydrate 292.7g	0%
Dietary Fiber 16.2g	0%
Total Sugars 104.3g
Protein 40.1g	0%

Vitamin D 159.2IU	0%
Calcium 247.1mg	0%
Iron 12.4mg	0%
Potassium 751.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 7.6%

Carbs: 55.4%