I have too many scone recipes. I don’t even mean variations on the basic scone with different flavorings and additions. I mean there are too many ways to make scones, and I don’t know which is the best way. I certainly don’t know which is the most authentic. I’m not even sure any two scone aficionados agree on that.
The end result was delicious. Delicious enough to toss out all those cranberry-orange scone recipes I’ve got stashed in my files and on my computer and everywhere else around the house. A small dent in the clutter, perhaps, but a large victory in the realm of satisfying scones.
Cranberry Orange Oatmeal SconesBased on a recipe at 101Cookbooks
1 cup all-purpose flour
½ cup oat flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon fine salt
1 cup rolled oats
½ cup (1 stick) cold unsalted butter, cut into small pieces
finely grated zest of 1 orange
½ cup buttermilk
½ cup dried cranberries
Coarse sugar for sprinkling, optional
1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In the bowl of a food processor, combine the all-purpose flour, oat flour, granulated sugar, baking powder, baking soda and salt. Pulse a few times to combine well. Add the oats and pulse again to distribute them.
3. Add the butter and orange zest and pulse until the butter is distributed in pea-size lumps. Add the buttermilk and process just until the dough starts to come together. Add the cranberries and pulse a few times to distribute them in the dough.
4. Turn the dough out onto a floured surface. Gently knead the dough to bring it together. Form the dough into a disc about 6 inches in diameter and about 1-1 ½ inches thick. Cut the dough into 8 equal triangles.
5. Transfer the triangles to the prepared baking sheet. Sprinkle with coarse sugar if desired. Bake at 350 F for 20-25 minutes or until the scones are gently brown on top and golden brown on the bottom. Cool on a wire rack. Serve slightly warm or completely cooled. Freeze any leftovers in a zip-top bag.
Makes 8 servings.
Other recipes like this one: Cheddar Jalapeno Scones, Spinach and Feta Scones with Dill, Soda Bread with Wild Rice and Cranberries, Coconut Cranberry Quick Bread