Best Light Cranberry Oat Scones Recipes

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LIGHT CRANBERRY OAT SCONES



Light Cranberry Oat Scones image

Make and share this Light Cranberry Oat Scones recipe from Food.com.

Provided by Charlotte J

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1 cup quick-cooking oats
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons orange peel
1/4 cup butter or 1/4 cup margarine
1/2 cup skim milk
1/4 cup nonfat plain yogurt
1/4 cup real egg substitute
3/4 cup craisins dried sweetened cranberries, Ocean Spray
2 tablespoons brown sugar (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Combine first six ingredients in a medium mixing bowl.
  • Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
  • Combine milk, yogurt, and egg substitute in a small mixing bowl.
  • Add to dry ingredients, mixing thoroughly.
  • Stir in sweetened dried cranberries.
  • Spread batter into a 9-inch circle on an ungreased cookie sheet.
  • Sprinkle top of scones with brown sugar.
  • Cut into 8 wedges.
  • Bake 30 to 35 minutes or until golden brown.
  • Remove scones from oven and re-cut edges.

Nutrition Facts : Calories 252, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.8, Sodium 307, Carbohydrate 42, Fiber 2.3, Sugar 14.4, Protein 6.1

CRANBERRY-OAT SCONES



Cranberry-Oat Scones image

Make and share this Cranberry-Oat Scones recipe from Food.com.

Provided by l-dakin

Categories     Scones

Time 33m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup old fashioned oats
1/3 cup dried cranberries or 1/3 cup cherries
zest of one lemon
2/3 cup buttermilk
1 large egg
1 tablespoon milk or 1 tablespoon cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.
  • Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.
  • Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Nutrition Facts : Calories 377.8, Fat 17.5, SaturatedFat 10.3, Cholesterol 77.4, Sodium 359.6, Carbohydrate 48, Fiber 2.2, Sugar 12.9, Protein 7.6

LEMON CRANBERRY OAT SCONES



Lemon Cranberry Oat Scones image

Yum. Made this recipe up this morning, based on my usual scone recipe, but I goofed with the amount of oats and it was a happy mistake! I hope you like them! I should note that this is a more healthy, grainy, scone, not a buttery & flaky one - DH & I have really come to enjoy this for a more stick-to-your-ribs scone. Edited Nov '10 to only fresh or frozen cranberries, as the moisture is essential to the scone's texture.

Provided by Katzen

Categories     Quick Breads

Time 30m

Yield 4-6 Scones, 4-6 serving(s)

Number Of Ingredients 11

2/3 cup flour
2/3 cup oats
2 teaspoons baking powder
1 tablespoon lemon zest, freshly grated (more, to taste)
1 tablespoon sugar (use more if you like your scones sweet)
1 tablespoon oil
1 cup fresh cranberries or 1 cup frozen cranberries
1/4 cup sliced almonds
1 teaspoon vanilla extract or 1 teaspoon vanilla powder
1/2-2/3 cup milk
coarse sugar, for sprinkling on top (optional)

Steps:

  • Heat oven to 400 degrees Fahrenheit.
  • Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
  • Stir oil into dry ingredients.
  • Mix in cranberries and almonds.
  • Add vanilla extract and milk.
  • Stir until the dry ingredients are damp and will clump together.
  • Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
  • Sprinkle with course sugar, if using.
  • Bake for 20 minutes, until lightly browned.

Nutrition Facts : Calories 287.9, Fat 9.5, SaturatedFat 1.7, Cholesterol 4.3, Sodium 198.1, Carbohydrate 42.7, Fiber 5.2, Sugar 4.6, Protein 8.9

CRANBERRY SCONES



Cranberry Scones image

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 7

2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup halved cranberries, drained on paper towels

Steps:

  • Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
  • On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

OATMEAL CRANBERRY SCONES



Oatmeal Cranberry Scones image

This is one of my standard weekend breakfast recipes. It is basically the recipe printed in 1997 version of the Joy of Cooking.

Provided by SusannaGail

Categories     Scones

Time 22m

Yield 8 scones, 4 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups rolled oats
1/2 cup dried cranberries (or raisins)
1 large egg
10 tablespoons unsalted butter (melted)
1/3 cup milk

Steps:

  • Preheat the oven to 450°F (230°C).
  • Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
  • Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
  • Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
  • Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.

Nutrition Facts : Calories 609.3, Fat 32.9, SaturatedFat 19.4, Cholesterol 132, Sodium 596.5, Carbohydrate 68.6, Fiber 4.3, Sugar 13.6, Protein 11.5

CRANBERRY SCONES



Cranberry Scones image

"You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins," says Della Dunsieth of New Castle, Pennsylvania. "Don't overmix or you'll have a hard, dense scone."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 scones.

Number Of Ingredients 9

1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup cold butter
3 tablespoons 2% milk
1 egg, beaten
1/4 cup dried cranberries
1/4 teaspoon coarse sugar

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar. , Bake at 425° for 12-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 310 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 328mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

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