This healthy scone is a satisfying snack or accompaniment to a light breakfast. These scones are best served warm.
- 3/4 c. old fashioned rolled oats
- 1-1/4 c. white whole wheat flour ( such as King Arthur brand)
- 2 T. sugar
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/3 c. dried cranberries
- 2/3 c. low-fat buttermilk
- 1/4 c. light stick butter, cubed
- 2 tsp. banilla
- 1 T. buttermilk
- 1 T. turbinado sugar
Preheat oven to 450. Mix together dry ingredients. Cut in butter until mixture resembles coarse crumbs. Add cranberries.
In a separate bowl, mix buttermilk and vanilla. Gradually add the wet mixture to the flour mixture and combine until a soft sticky dough is formed.
Turn dough onto a lightly floured surface and knead 2-3 times. Roll dough into an 8 inch circle and cut into 8 pie-shaped slices. Transfer to a baking sheet.
Brush the tops of scones with 1 T. buttermilk and sprinkle with 1 T. turbinado sugar.
Bake 12-15 minutes or until toothpick inserted near the center comes out clean.