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!
7tablespoonsunsalted margarine, chilled and cut into 1/2 -inch cubes
1/4cupdried cranberries
1tablespoonraw 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 to incorporate the butter with dry ingredients.
Want fewer dishes? In lieu of toasting oats on the stove top, spread the oats on a baking sheet and pop them in an oven heated to 350 degrees F. Toast them for 10 minutes, turning occasionally to encourage even toasting.
Baked scones will last for up to 5 days at room temperature.
Scone dough can be refrigerated for up to 5 days, or frozen for up to a month.