Cranberry Lemon Oat Scones

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Cranberry Lemon Oat Scones calories by ingredient
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A nice wheat free treat, great with a cup of tea. A nice wheat free treat, great with a cup of tea.
Number of Servings: 12


    1 cup non wheat flour (I used a mix of coconut, tapioca and brown rice flours)
    1 tsp baking powder
    pinch of salt
    1/2 cup sugar
    1/2 tsp cinnamon
    1/2 cup quick oats
    3 tbsps butter, cut in small pieces
    1/2 cup dried cranberries
    zest from half lemon
    juice of half a lemon
    1/2 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.

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