Cranberry Oatmeal Scones
By: Adrien
Published: Saturday, January 15, 2011 - 4:27pm

Ingredients




1 2/3 cups all-purpose flour
1/4 tablespoon cup plus 2 packed light brown sugar
3/4 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
 tablespoons cups plus 2 old-fashioned rolled oats
1 1/2 sticks (¾ cup) cold unsalted butter, cut into tablespoon-sized pieces
2/3 cup well-shaken buttermilk plus additional for brushing
1/2 cup fresh or dried cranberries (if using dried, try to find some with no sugar added

Preparation

1 Put oven rack in middle position and preheat oven to 425ºF. 2 Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl. 3 Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface six times. 4 Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an ungreased baking sheet. For larger scones, simply shape each of the 9 original squares into triangles. 5 Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 16 minutes.