INGREDIENTS
- 1 cup Run of the Mil Rolled Oats
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup light brown sugar or dark brown sugar, packed
- 8 tablespoons unsalted butter, cold, cut into pats
- 1 cup dried cranberries, packed
- 1 cup pecans, diced
- 3/4 cup (170g) buttermilk, sour cream, or plain (not Greek-style) yogurt
- coarse sparkling sugar, for topping, optional
PREPARATION
- Preheat oven to 375F
- Mix the dry ingredients in a large mixing bowl.
- Add the butter, working it in to make an unevenly crumbly mixture
- Add the cranberry, nuts, and orange zest mixing until they're evenly distributed.
- Stir in the buttermilk.
- Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if you need to.)
- Form each into a disk, and gently pat each disk into a round about 6" in diameter.
- Transfer the disks to the prepared baking sheet, and sprinkle them with sparkling sugar, pressing it in firmly.
- With a bench scraper or sharp knife, cut the round into 8 wedges.
- Bake the scones for 20 minutes, or until they're just beginning to brown. A toothpick inserted into the center of one should come out clean, or perhaps with a few moist crumbs clinging to it.
- Remove the scones from the oven, and serve them warm.
Recipe adapted from: https://www.kingarthurbaking.com/recipes/cranberry-oat-scones-recipe
