Cranberry Orange Oatmeal Scones
These Cranberry and Orange Oatmeal Scones (gluten-free) are a perfect way to start you day: a healthy oatmeal scone with a tangy cranberry and orange bite!
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Servings: 12 scones
Ingredients
- 2 cups gluten-free flour I like Bob's Red Mill 1:1 Baking Flour
- 1.5 cups gluten-free rolled oats
- 2 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest
- 6 tablespoon soft butter or non-hydrogenated margarine
- ¾ cup whole cranberries fresh or frozen work
- ¾ cup sour milk to make sour milk, combine 2 teaspoon of lemon juice or vinegar with ¾ cup milk and let stand for 5 minutes
Instructions
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
- Using 2 knives, cut in the butter or margarine until combined and it looks like coarse crumbs.
- Add in the orange zest, cranberries and add sour or butter milk. Stir until completely combined.
- Lightly flour your surface and place the dough on the surface. Using your hands, form the dough together but don't knead it. Form the mixture so the whole mixture is about 1 inch (2.5 cm) thick. Divide into 3 pieces.
- Cut 4 scones out of the 3 pieces. Transfer each scone to the prepared baking sheet. Brush tops with milk (not the sour milk!)
- Bake in oven for ~25 minutes or until lightly browned on top. Let cool.
Notes
These will keep on the counter in an air-tight container for up to 3 days. Freeze for up to 1 month.
Brushing the tops of them with milk (not the sour milk) before baking helps with the browning but it's an optional step.
Want a little variation? Try frozen blueberries instead of the cranberries and add some cinnamon
Adapted from Cook Great Food, Dietitians of Canada (2005)