When I visited Scotland with my son a couple of years ago, there was nothing we enjoyed more than a warm scone with a cup of hot tea or coffee. We found them all over and even enjoyed them at high tea! I think my favorite was a simple fruit scone served with butter and just a bit of delicious raspberry jam.
Here in my kitchen I enjoy making tasty cranberry oat scones. They are perfect on a chilly morning, especially when they are warm from the oven. This recipe is quite delicious and hearty due to the addition of old-fashioned rolled oats. There are no eggs and you can use soy or almond milk. To prepare a healthier breakfast or snack, I have also used applesauce and almond butter as a substitute for plain butter. The applesauce keeps them moist and almond butter packs a good source of dietary fiber. You can switch out the cranberries for dried cherries, raisins or currants. Make up a batch this weekend. You’ll find that they won’t last long.
Makes 16 scones Prep time: 25 min Cook time: 15 min
- 1-½ cup, white whole wheat flour
- 1-½ cup, rolled oats
- 1 tablespoon, baking powder
- 1 teaspoon, cream of tartar
- ½ teaspoon, salt
- ½ cup, dried cranberries
- ⅓ cup, unsweetened soy or almond milk
- 3 tablespoons ground flaxseed
- ¼ cup, almond butter, softened
- 2 tablespoons pure organic maple syrup
- ¾ cup, unsweetened applesauce
Preheat the oven to 425 degrees. Place rack in the center of oven. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, place the flour, oats, baking powder, cream of tartar, salt, and whisk together to blend. Stir in the cranberries. Make a well in the center.
In a small mixing bowl, place the milk and stir in the flaxseed, add the softened almond butter, maple syrup and applesauce.
Pour the liquid mixture into the well, and mix just until it comes together and creates a soft dough. Pat dough into two, 1/2 to 3/4 -inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough. Bake 15 minutes in the preheated oven, until risen and lightly browned. Split wedges, and serve warm.