Breakfast

Cranberry Lemon Oat Scones is for Breakfast, Snack.

Cranberry Lemon Oat Scones takes 20 minutes to prepare.

Cranberry Lemon Oat Scones takes 20 minutes to cook.

Cranberry Lemon Oat Scones makes 12 servings.

The ingredients for Cranberry Lemon Oat Scones are:

1 cup non wheat flour (I used a mix of coconut, tapioca and brown rice flours)
1 tsp baking powder
pinch of salt
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup quick oats
3 tbsps butter, cut in small pieces
1/2 cup dried cranberries
zest from half lemon
juice of half a lemon
1/2 cup milk (I used soy milk)
1 egg

Here is how you make Cranberry Lemon Oat Scones:

Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with foil or parchment.Mix dry ingredients together, flours, baking powder, sugar, pinch of salt and cinnamon. Cut in butter until mixture resembles crumbs. Add oats, cranberries and lemon zest. Stir to blend.Mix milk, lemon juice and egg. Add to dry mixture and blend just until everything holds together. Dump onto floured board and gently pat into a circle. Cut into 12 wedges and place on lined cookie sheet.Bake for 15 to 20 mins till lightly browned and crisp on the outside. Cool completely on a wire rack.Mix powdered sugar with 1/2 tsp vanilla and 1/2 tsp milk. Drizzle over cooled scones.Number of Servings: 12Recipe submitted by SparkPeople user RODENTMAMA.

The nutritional information for Cranberry Lemon Oat Scones is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 150.4

• Total Fat: 4.7 g
• Cholesterol: 26.4 mg
• Sodium: 120.6 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 2.8 g
• Protein: 2.6 g

The dietary needs meet for Cranberry Lemon Oat Scones is Gluten Free