- 1-⅔ cups all-purpose flour
- 1-⅓ cups rolled oats
- ⅓ cup granulated sugar
- ½ tsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- ⅔ cup unsalted butter
- 1 tsp freshly squeezed lemon juice
- ½ cup skim milk
- 1 egg
- ¾ cup cranberries, fresh or frozen
- 1 egg, beaten
- Raw sugar for garnish
1 Preheat the oven to 400°F. Whisk together the flour, rolled oats, sugar, baking powder, salt and lemon zest. Cut the butter into small pieces and work it into the flour mixture until it resembles coarse meal.
2 In a medium bowl, mix together the lemon juice and skim milk to create buttermilk. Let sit for 5 minutes and then whisk in the egg.
3 Pour the buttermilk mixture into the flour mixture and, using a spatula, fold everything together until the flour is moistened (batter will be chunky). Add in the cranberries and fold through.
4 Pat out the dough to about ½" thick and cut into rounds using a cookie cutter or knife.
5 Place the scones on a non-stick baking sheet and brush with the beaten egg. Sprinkle the tops with raw sugar. Bake for about 18 minutes, or until golden brown.
Prep time: 10 minutes.
Makes 16 scones.