Cranberry Oatmeal Scones

After my internet was finally hooked up about two weeks ago, I went to my Adopt a Blogger mom,Tanna's blog and found so many recipes that I wanted to make. One that caught my eye was the Blueberry Oatmeal Scones. Since moving into my new apartment two weeks ago, I haven't done much baking or cooking. But I was starting to get the itch to bake again and I had decided on scones but not on a particular recipe. After looking this one over it seemed to fit the bill perfectly! I love me a good ol' bowl of oatmeal for breakfast and also love using it in baked goods when I can. Since I didn't have dried blueberries, I subbed in dried cranberries instead.

I loved the flavor and texture that the oatmeal added to the scones. It was slightly chewy, something I've not had in the scones I've made before. My scones were a little too wet when mixing so I added a bit more flour. I wasn't able to roll them out because they were still a little to wet even with the addition of more flour. I decided to do drop scones instead. They seemed more biscuit like both in shape and taste. Being a biscuit lover, that was a big plus for me.

I thought they could use a touch more brown sugar. They weren't as sweet as I normally would like in a scone. Not super sweet mind, but just a nice hint of sweet. Of course, this probably wouldn't have been an issue if I had remembered to add a sprinkling of brown sugar on top as the recipe says. Next time I make them though, I'll add a bit more sugar to the pre-baked scone and the sprinkle of brown sugar on top.

Thank you to my Adopt a Bloger Mom, Tanna for having such a tasty treat to try! Also a big thanks to anyone that has dropped by after visiting Tanna's wonderful blog!

I'll probably be absent from TWD for the rest of the month. I was out of town this past weekend and will also be gone Memorial Day weekend as well. Next weekend is my only possible baking weekend this month. I'll try to fit TWD in but no promises!

Cranberry Oatmeal Scones

Recipe from My Kitchen in Half Cups

190g (1.5 cups) (4.5 oz) old-fashioned rolled oats

270ml (9.5 oz) buttermilk

1 large egg

115g (1.5 cups) whole wheat pastry flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

150g (10 tablespoons) butter

2 or 3 handfulls dried fruit - blueberry, cherry, etc. (I obviously used cranberries)

Pre-heat oven to 375°F. Toast oats on baking sheet in oven until lightly brown, about 8 to 10 minutes. Allow to cool.

Pre-heat oven to 450°F

Tanna's tip: I store my extra butter in the freezer. For a recipe like this or biscuits and pie crust, I use the largest holed grater to grate the butter. I return the grated butter to the freezer for 5 or 10 minutes.

Whisk liquid ingredients: buttermilk and egg. Set aside 1 tablespoon to glaze tops before topping with brown sugar (this is extra not in the recipe).

Whisk together dry ingredients: cooled oats, flour, brown sugar, baking powder, baking soda and salt.

Dump the grated frozen butter into the dry ingredients and lightly mix.

Now, drop in the dried fruit and gently mix in the wet with the dry.

Dust counter with flour and turn dough onto it. I use my hands to flatten and shape the dough into a long narrow rectangle.

Brush with reserved buttermilk and top with brown sugar. Cut triangle scones down the length of the dough. Place on parchment or silpat baking sheet. Bake at 450° for about 14 to 15 minutes.