Cranberry Oatmeal Scones


3/4 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
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


Put oven rack in middle position and preheat oven to 425ºF.
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.
Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface six times.
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.
Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 16 minutes.


1.0 servings


Saturday, January 15, 2011 - 4:27pm


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