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1
Preheat oven to 400 degrees F
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2
Line a baking sheet with parchment paper.
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3
In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt.
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4
Cut the butter into small pieces and blend into the flour mixture with a pastry blender.
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5
The mixture should look like coarse crumbs.
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6
Stir in the lemon zest and dried cranberries, if using.
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7
In a separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture.
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8
Mix just until the dough comes together.
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9
Do not over mix the dough.
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10
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick.
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11
Cut into 6 wedges.
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12
Place the scones on the baking sheet.
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13
Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
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14
Sprinkle the tops of the scones with some rolled oats.
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15
Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.
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16
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
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17
Transfer to a wire rack to cool.
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18
To Glaze: Mix together icing sugar, maple syrup, and milk, adding more sugar or milk until you get the desired consistency.
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19
With a spoon drizzle the glaze over the tops of the scones and let dry.
