Cranberry Maple Oatmeal Scones

5 (3 ratings)

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 Time15

Cook Time14

Total Time29

Course: Breads, Breakfast, Brunch

Cuisine: American, British

Servings: scones

Author: Yvette Marquez-Sharpnack | Muy Bueno

Ingredients

1 1/2 cups 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, cut into ½-inch cubes)
1/4 cup dried cranberries
1 tablespoon raw sugar (optional, for sprinkling)

Instructions

Heat a skillet on the stove top over medium-high.
When the skillet is warm, place the oats in the skillet and allow to heat up for about a 2 to 3 minutes.
Toss the oats frequently to encourage even toasting.
When the oats have turned a golden-brown color, remove from the heat. Set aside and let cool.
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper.
Whisk milk, cream, egg, and maple syrup in a large bowl; remove 1 tablespoon and reserve for glazing.
Pulse the flour, baking powder, and salt in a food processor until combined, about 4 pulses.
Scatter the cold butter evenly over dry ingredients and pulse until the mixture resembles coarse cornmeal, about 12 pulses.
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.
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.
Using a bench scraper or knife, cut the dough into 10 wedges and set on the prepared baking sheet, spacing about 2 inches apart.
Brush the surfaces with the reserved egg mixture and sprinkle with sugar, if using.
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.
Serve warm or at room temperature.

Notes

No food processor? Use a pastry blender or your hands to work the margarine or butter into the flour mixture until it resembles coarse crumbs.
Fewer dishes: Toast the oats on a baking sheet at 350°F for about 10 minutes, stirring occasionally, instead of using the stovetop.
Storage: Baked scones will keep for up to 5 days in an airtight container at room temperature.
Make ahead: Scone dough can be refrigerated for up to 5 days or frozen (unglazed) for up to 1 month.
Reheat: Warm baked scones in a 350°F oven for 8 to 10 minutes to refresh the texture before serving.

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