• Cooking Time: 15-20 minutes
  • Servings: 8
  • Preparation Time: 10 minutes


  • 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.
  • Serve warm.


Adapted from a Quaker Oats Recipe

Categories: Scone 

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