Breakfast

Cranberry Orange and Oat Scones is for Breakfast.

Cranberry Orange and Oat Scones takes 20 minutes to prepare.

Cranberry Orange and Oat Scones takes 25 minutes to cook.

Cranberry Orange and Oat Scones makes 12 servings.

The ingredients for Cranberry Orange and Oat Scones are:

4 Cups Rolled Oats, Ground Fine
1/2 Cup Unbleached All-Purpose Flour as needed
1 Cup Raw or Brown Sugar
1/2 tsp Salt
1 tsp Baking Powder
2 Tbsp Orange Zest
10 Tbsp Butter
1 Egg
3 Tbsp Fresh Orange Juice
1/3 Cup Whole Milk
1 Cup Dried Cranberries

Here is how you make Cranberry Orange and Oat Scones:

Preheat oven 350 degrees. Line a baking sheet with parchment paper.Place 4 cups of rolled oats and grind very fine in a food processor. Add sugar, salt, baking powder and orange zest. Mix well in food processor. Add butter 1 Tbsp at a time while pulsing food processor until it resembles coarse crumbs. Crack egg in small bowl and whisk with orange juice. Add to butter and dry ingredient mixture. Blend until smooth, adding the milk. At this point, if the dough seems too sticky, add the flour 1 Tbsp at a time. Turn out onto wax paper or floured surface and add cranberries, mixing them into the dough with your hands. Shape into a 10" circle. Cut into 12 wedges. Sprinkle top with raw sugar crystals. Place wedges on baking sheet so that the points alternate.I also sometimes add 4 Tbsp of ground flaxseed to the batter which gives it a nutty taste.This recipe can be modified into lemon poppyseed by using lemon zest and juice in place of orange, and also adding 3 Tbsp of poppyseeds and omitting the cranberries.Number of Servings: 12Recipe submitted by SparkPeople user JCARLSON03.

The nutritional information for Cranberry Orange and Oat Scones is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 419.4

• Total Fat: 14.1 g
• Cholesterol: 49.0 mg
• Sodium: 321.4 mg
• Total Carbs: 65.6 g
• Dietary Fiber: 6.4 g
• Protein: 10.3 g