Oatmeal Scones With Dried Apricots And Cranberries

Name: Oatmeal Scones With Dried Apricots And Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups rolled oats (not instant); 1 1/4 cups all-purpose flour; 1/3 cup light brown sugar; 1 1/4 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1 cup chilled unsalted butter, cut into 1/2 inch cubes (1 cup); 1/3 cup dried roughly chopped apricot; 1/4 cup dried sweetened cranberries; 1/3 cup buttermilk; 1 large egg

Servings: persons

1 1/4 cups rolled oats (not instant)
1 1/4 cups all-purpose flour
1/3 cup light brown sugar
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2 inch cubes (1 cup)
1/3 cup dried roughly chopped apricot
1/4 cup dried sweetened cranberries
1/3 cup buttermilk
1 large egg

1
Adjust the oven rack to center position and heat oven to 375 degrees.
2
Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
3
Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
4
Remove from the oven and cool completely.
5
Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
6
Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
7
Blend briefly to combine.
8
Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
9
Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
10
Transfer to a large bowl.
11
Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
12
Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
13
Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
14
Pat down into a 6- to 7-inch disk and cut into 8 wedges.
15
Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
16
Cool on a rack for at least 10 minutes before serving.

895

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 11 ingredients. The key ingredients include: 1 1/4 cups rolled oats (not instant), 1 1/4 cups all-purpose flour, 1/3 cup light brown sugar, 1 1/4 teaspoons baking powder, and more.

Yes, Oatmeal Scones With Dried Apricots And Cranberries 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!