358: Cranberry-Oat Scones

[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.

Cranberry Oat Scones

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.

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