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“This is one of my standard weekend breakfast recipes. It is basically the recipe printed in 1997 version of the Joy of Cooking.”
READY IN:
22mins
SERVES:
4
YIELD:
8 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 450°F (230°C).
  2. Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
  3. Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
  4. Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
  5. Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.

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