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Nutrition Facts
Serving Size 1 (93g) Recipe makes 8 servings
Calories 309
Calories from Fat 137		(44%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 251mg		10%
Potassium 95mg		2%
Total Carbohydrate 38.6g		12%
	Dietary Fiber 1.6g	6%
	Sugars 10.9g
Protein 5.0g		9%
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Irish Cran Oat Scones

Recipe #156146 | 37 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: katie in the UP
Feb 15, 2006

I found this recipe on the Food Network site. It came from the show Calling all Cooks. These are easy and very good!! You can also brush the tops of the scones with cream and sprinkle with turbinado sugar before baking to add a little crunch and some extra sweetness. (we thought they were perfect...with the added sugar crunch!)

SERVES 8 (change servings and units)

Ingredients

2 cups all-purpose flour
1/2 cup oatmeal (we did not use the quick one)
6 tablespoons sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, cold
1/2 cup dried cranberries
3/4 cup buttermilk

Directions

1
Preheat the oven to 375 degrees F.
2
In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly.
3
Fold in the cranberries we also like other dried fruits such as chopped apricots etc. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball, (The dough will be sticky, but they warn not too over work dough)
4
On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges.
5
With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned.
6
Cool on a wire rack.
7
Best served warm and on the day they are made.

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Featured Reviews for This Recipe

From: Aunt Mo

On Jan 9, 2007

So good! I didn't have any buttermilk so I put 8oz of cranberry-orange yogurt in instead. It was delicious! Also, I used sweet cream butter and no salt. I will definitely make again!

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From: Mrs B

On Jul 11, 2006

These are very easy to make and taste wonderful. The oats add a lovely nutty taste. I used dried appricots (as suggested in the instructions), salted butter and no salt, and just under the measure of full fat milk instead of buttermilk. My dough was very sticky indeed (perhaps because of this last sub) and there is no way I could have made wedges, as specified in stage 4. So I patted the dough into a round cake tin that I greased and base lined. Despite my treatment this cooked up a treat. I'll be making this again.

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From: Gailec

On Mar 26, 2006

I just tried this recipe for the first time and it is wonderful. After my first bite I realized I had forgotten the salt but it didnt matter. I also substituted 1/2 c of almond meal for part of the flour. I used dried tart cherries in place of the cranberries. The almond meal was a nice touch and they were more cake like so they needed to be eaten with a fork unlike a biscuit. I will use this recipe again and again.

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