These ultimate breakfast scones are tender and flaky, with the texture of oats and walnuts. They are loaded with tangy cranberries, that burst with each bite makes these scones a perfect holiday treat.
These scones are a perfect addition to a holiday breakfast or brunch. The lovely cranberries throughout pop with a vibrant colour.
If you have never made scones before, they are one of the easiest recipes to make and once you start, you won’t stop. There is nothing like homemade scones that you can personal to what spices or herbs you like.
The ingredients you will need for this recipe:
Flour: all-purpose flour is recommended, and you will notice I use organic, which tends to be what I like to use for baking
Rolled oats: add flavour, texture and goodness to this recipe
Sugar: fine raw cane sugar is my go to sugar, it’s less processed, however, regular sugar can be easily substituted, and you only need 1/4 cup for this recipe
Baking powder: is a leavening agent that is added to most baking; in this case helps to give these scones their height
Salt: is a necessary to bring out the flavours
Butter: I like to use unsalted butter, and butter gives these scones their flakiness
Cream: butter milk, heavy cream or I use 10% cream
Egg: helps to give these scones their texture and height
Vanilla extract: add flavour
Walnuts: love walnuts, for their texture and flavour
Cranberries: a tart fruit that adds big flavours to these scones, use fresh or frozen for this recipe
I like to toss in extra cranberries to this recipe, just because I like the flavour of cranberries and the long list of healthy benefits, starting from a very high content of Vitamin C, along many other vitamins and minerals, but it helps the progression of cancer, and reduces the risk of heart disease, and treatment of urinary tract infections.
Cranberry Oat Scones with Maple Glaze
Ingredients
- 1 1/2 cups all-purpose organic flour
- 3/4 cup organic quick rolled oats
- 1/4 cup raw fine sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup unsalted butter, cut into 1/2" cubes
- 1/2 cup buttermilk/heavy cream
- 1 free-range egg
- 1 tsp pure vanilla extract
- 1/2 cup walnuts, chopped
- 3/4 cup cranberries, fresh or frozen (an extra handful for good measure)
Topping: (Optional)
- 2 tbsp organic quick rolled oats
- 1 tsp raw sugar
- 1/2 tsp cinnamon
Maple Glaze:
- 3/4 cup icing sugar
- 2 tsp pure maple syrup
- 1 tbsp milk
Instructions
- In a medium bowl, combine flour, oats, sugar, baking powder, salt and cinnamon.
- Add butter and use either a pastry blender, a fork or your fingers to break the butter into small pea- size pieces.
- Measure and whisk buttermilk/cream, egg and vanilla into a small bowl. Then slowly add to the flour mixture, and including walnuts and cranberries, then mix together until combined. The dough should be moist.
- Turn the dough onto a lightly floured surface and gently gather the dough together to form a ball. If the dough is too sticky, add a little bit of flour to your hands. Press the dough into an 8 inch disc and 1/2 inch thickness, then cut into 8 wedges. Place the wedges on a baking sheet lined with parchment paper. Allow the scones to rest in the refrigerate for about 15 minutes.
- Preheat oven to 400°F. Sprinkle the scones with the topping mixture. Bake for 20-25 minutes, or until the edges are golden brown. Cool on a cooling rack.
- Maple Butter: whip together butter, maple syrup and salt.
- Serve warm with Maple Butter. Enjoy!
Nutrition
How to make this recipe:
Combine your dry ingredients in a medium bowl and slowly add the wet ingredients, walnuts and cranberries. Your dough will be a little sticky, but add some flour to your hands when you place the dough on the counter and begin to bring the dough together to form a ball.
Shape the dough into a circular disc and approximately 1/2 inch thickness. Cut into 8 wedges and place on a prepared baking sheet. Place in the refrigerator for about 15 minutes to set. This allows the butter to do it’s work with the dough creating a flaky texture.
After 20-25 minutes and once the edges become golden in colour, remove the scones from the oven and cool scones on a cooling rack. Best served warm and spread some of the Maple Butter and enjoy these tasty scones with a cup of favourite tea or coffee.
