Oat and Cranberry Scones Recipe

Name: Oat and Cranberry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; ¾ cup white whole wheat flour; ⅓ cup natural cane sugar; ¼ teaspoon salt; ¾ teaspoon baking soda; 1 teaspoon baking powder; 6 tablespoons unsalted butter, cold and cut into small pieces; ¾ cup old fashioned oats; ⅓ cup dried cranberries; 1 teaspoon orange zest (zest from one orange ~ but you can use less, to taste); ⅔ cup skim milk buttermilk; 1 large egg; 1 tablespoon skim milk

Servings: persons

1 cup whole wheat flour
¾ cup white whole wheat flour
⅓ cup natural cane sugar
¼ teaspoon salt
¾ teaspoon baking soda
1 teaspoon baking powder
6 tablespoons unsalted butter, cold and cut into small pieces
¾ cup old fashioned oats
⅓ cup dried cranberries
1 teaspoon orange zest (zest from one orange ~ but you can use less, to taste)
⅔ cup skim milk buttermilk
1 large egg
1 tablespoon skim milk

1
Preheat the oven to 375 and line a baking sheet with parchment paper.
2
Place the flour, sugar, salt, baking soda and baking powder in a large mixing bowl.
3
Whisk to combine.
4
Add the butter using a two knives or pastry blender.
5
Cut the butter in until it looks like coarse crumbs.
6
Add the oats, cranberries, and zest.
7
Mix together until combined.
8
Stir in the buttermilk just until the dough comes together.
9
Transfer dough to a lightly floured surface and knead four or five times.
10
Pat or roll the dough into a circle that is about 10 inches across (about 1 1/2 inches thick).
11
Cut the circle into 8 triangular sections (like slicing a pie or pizza).
12
Transfer the scones to the prepared baking sheet.
13
Make the egg wash by mixing the egg and milk together.
14
Brush some over the top of each scone.
15
There will be egg wash left over (we always use this to start a batch of scrambled eggs -- ).
16
Bake for about 15-18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
17
Transfer to a wire rack to cool.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup whole wheat flour, ¾ cup white whole wheat flour, ⅓ cup natural cane sugar, ¼ teaspoon salt, and more.

Yes, Oat and Cranberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oat and Cranberry Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions