Cranberry Oat Scones with Maple Glaze
These scones are perfect for breakfast with the burst of cranberries and maple glaze.
Servings: 8 scones
Calories: 368kcal
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
Calories: 368kcal | Carbohydrates: 47g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 279mg | Potassium: 138mg | Fiber: 3g | Sugar: 20g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg