Cranberry Orange Oatmeal Scones
1/2 c. whole wheat flour
3/4 c. all purpose flour
1 c. old fashioned rolled oats
1/4 c. granulated sugar
1/2 tsp. coarse salt
1 1/2 tsp. baking powder
1 stick unsalted butter, cut into small cubes and chilled
1/2 c. dried cranberries
zest of one orange
1 large egg, beaten
1/4 c. buttermilk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
Heat oven to 350 degrees and line a baking sheet with parchment.
In bowl of food processor, pulse flours, sugar, oats, powder and salt quickly to sift.
Add butter and pulse until coarse crumbs form.
Remove top and fold in cranberries and zest.
In a large bowl, whisk egg, butermilk, and extracts.
Pour in flour mixture and fold until combined.
Turn dough onto lightly floured surface and roll out into 1 inch thick round.
Slice into 8 triangles and place on baking sheet.
Brush each top with buttermilk and sprinkle with sugar
Bake for 15-20 minutes or until tops are golden.
Pairs Well With
Adapted from a Quaker Oats Recipe