Cranberry Lemon Oat Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup non wheat flour (I used a mix of coconut, tapioca and brown rice flours)1 tsp baking powderpinch of salt1/2 cup sugar1/2 tsp cinnamon1/2 cup quick oats3 tbsps butter, cut in small pieces1/2 cup dried cranberrieszest from half lemonjuice of half a lemon1/2 cup milk (I used soy milk)1 egg
Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with foil or parchment.
Mix dry ingredients together, flours, baking powder, sugar, pinch of salt and cinnamon. Cut in butter until mixture resembles crumbs. Add oats, cranberries and lemon zest. Stir to blend.
Mix milk, lemon juice and egg. Add to dry mixture and blend just until everything holds together. Dump onto floured board and gently pat into a circle. Cut into 12 wedges and place on lined cookie sheet.
Bake for 15 to 20 mins till lightly browned and crisp on the outside. Cool completely on a wire rack.
Mix powdered sugar with 1/2 tsp vanilla and 1/2 tsp milk. Drizzle over cooled scones.
Number of Servings: 12
Recipe submitted by SparkPeople user RODENTMAMA.
Mix dry ingredients together, flours, baking powder, sugar, pinch of salt and cinnamon. Cut in butter until mixture resembles crumbs. Add oats, cranberries and lemon zest. Stir to blend.
Mix milk, lemon juice and egg. Add to dry mixture and blend just until everything holds together. Dump onto floured board and gently pat into a circle. Cut into 12 wedges and place on lined cookie sheet.
Bake for 15 to 20 mins till lightly browned and crisp on the outside. Cool completely on a wire rack.
Mix powdered sugar with 1/2 tsp vanilla and 1/2 tsp milk. Drizzle over cooled scones.
Number of Servings: 12
Recipe submitted by SparkPeople user RODENTMAMA.
Nutritional Info Amount Per Serving
- Calories: 150.4
- Total Fat: 4.7 g
- Cholesterol: 26.4 mg
- Sodium: 120.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.8 g
- Protein: 2.6 g
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