Cranberry Ginger Oat Scones
If you’re looking for a new teatime treat, try adding interesting cranberry and ginger flavours to a classic shortbread dessert you already know and love. Something tells us you may love this sweet and fruity switch-up just a little bit more.
- 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 1-1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) butter or margarine, chilled, cut into pieces
- 3/4 cup sweetened dried cranberries
- 1/3 cup plain non-fat yogourt
- 1 egg
- 1 tablespoon granulated sugar
How to make it:
- Heat oven to 400°F.
- In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, ginger, baking soda and salt; mix well. Work butter into dry ingredients with fork or fingertips until mixture resembles small peas. Stir in cranberries. In small bowl, combine yogourt and egg; blend well. Add to dry ingredients all at once; stir with fork until soft dough forms.
- Turn dough out onto floured surface; knead gently 8 to 10 times. Transfer to ungreased cookie sheet. Pat into 8‑inch diameter circle; sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges; separate wedges slightly.
- Bake 12 to 14 minutes or until light golden brown.
- Separate wedges; transfer to cooling rack. Serve warm.
For biscuits and scones that are light, tender and flaky, cut chilled butter or margarine into dry ingredients until particles are the size of coarse crumbs. After adding liquids, handle dough as gently and as little as possible.