[For a slightly better review of these, visit my post here.]
For my first day of vacation, I decided to make Cranberry-Oat Scones. Despite my disappointment with the last scones I made from the website, I knew these would be better. Why? They had butter cut into the flour mixture, and took less liquid overall.
The recipe was pretty quick for me to make. I mixed together flour, sugar, baking powder and soda, and salt, and then cut in the margarine I used. I stirred in lemon zest, rolled oats, and dried cranberries, and then added the sour milk I made in place of buttermilk. The mixture was wet and sticky, but not so much that I couldn’t handle the dough. I kneaded it briefly in the bowl, and patted it onto the baking pan I was using. I cut it into 8 wedges, separated them a little, and brushed them with cream (instead of the egg wash, since I wasn’t going to get a chance to use up). They were supposed to bake 15-18 minutes, but I actually had to bake mine 19 minutes before the toothpick came out clean.
These were pretty good. They were sweet without being too sweet. The chewy oats gave a nice texture to the moist scones. The lemon zest and cranberries complimented each other and brightened up the scones. I really liked these scones, and I recommend them.