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Preheat the oven to 375 degrees F.
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In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt.
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3
Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly.
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Fold in the cranberries.
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Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball.
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(The dough will be sticky, but resist the temptation to overwork it.)
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On a lightly floured surface, pat the dough into a large circle about 2 inches thick.
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Cut the dough into wedges.
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With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned.
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Cool on a wire rack.
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Best served warm and on the day they are made.
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**Cook Suggests: You can also brush the tops of the scones with cream and sprinkle with turbinado sugar before baking to add a little crunch and some extra sweetness.
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The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
