Lemon Cranberry Oat Scones
"Yum. Made this recipe up this morning, based on my usual scone recipe, but I goofed with the amount of oats and it was a happy mistake! I hope you like them! I should note that this is a more healthy, grainy, scone, not a buttery & flaky one - DH & I have really come to enjoy this for a more stick-to-your-ribs scone. Edited Nov '10 to only fresh or frozen cranberries, as the moisture is essential to the scone's texture."
photo by Katzen
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
4-6 Scones
- Serves:
- 4-6
ingredients
- 2⁄3 cup flour
- 2⁄3 cup oats
- 2 teaspoons baking powder
- 1 tablespoon lemon zest, freshly grated (more, to taste)
- 1 tablespoon sugar (use more if you like your scones sweet)
- 1 tablespoon oil
- 1 cup fresh cranberries or 1 cup frozen cranberries
- 1⁄4 cup sliced almonds
- 1 teaspoon vanilla extract or 1 teaspoon vanilla powder
- 1⁄2 - 2⁄3 cup milk
- coarse sugar, for sprinkling on top (optional)
directions
- Heat oven to 400 degrees Fahrenheit.
- Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
- Stir oil into dry ingredients.
- Mix in cranberries and almonds.
- Add vanilla extract and milk.
- Stir until the dry ingredients are damp and will clump together.
- Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
- Sprinkle with course sugar, if using.
- Bake for 20 minutes, until lightly browned.
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Reviews
-
Now these are a nice change from the usual scones we have, & we definitely like 'em! I still had a bag of cranberries that hadn't yet made it to the freezer (I freeze a lot of bags over the end-of-the-year holidays!) so these were made with 'fresh' berries! I did use 2 Tbsp of the sugar as well as what I sprinkled on the top! Was also generous with the measure of lemon zest! Really a great recipe! [Made & reviewed in 1-2-3 Hits tag] -
I cut the cranberries back to 1/2 cup. I would definitely go for more sugar next time or add some on top as it was suggested as optional. The texture is quite chewy overall - I am sure these will be nice tomorrow morning with my first cup of coffee.
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I liked the lemon flavor with the cranberries (I used dried), but I had a hard time with the texture. The oats were pretty grainy in the mouth and the bread part didn't have the richness you expect from a scone (probably from using oil in place of butter). I only used a half cup of milk and this was a very wet mixture. I wished I had cut back on the amount of cranberries - this suprised me 'cause I usually end up increasing them, but there was actually too many for the amount of dough. I wonder if using quick oats instead of regular would improve the texture? Thanks Katzen for sharing, I may play with this one a bit.
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Yum! The lemon shines so nicely with out over powering. Liked the flavor and healthy benefits from the addition of the oats. Also like that is a drop scone recipe. Made using 1/3 cup dried cranberries and Splenda baking blend. Nice blend of flavors. Thanks for the post.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
