Oatmeal Cranberry Scones with Maple Glaze

Oatmeal Cranberry Scones with Maple Glaze

12 Scones


  • 1 1/3 cups all-purposes flour
  • 1 tablesppon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1 1/3 cups old-fashioned rolled oats
  • 3/4 cup Paradise Meadow® sweetened dried cranberries
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, cut into 1/2" pieces
  • 1 large egg


Preheat oven to 425° F. Stir together flour, brown sugar, baking powder, baking soda and salt in a large bowl or food processor. Cut butter or pulse until pieces
resemble coarse cornmeal with small pea-sized pieces of butter; stir in oats. Whisk together buttermilk, egg and cranberries and add to dry mix. Mix with a
fork until combined; turn out onto a well floured surface and divide dough in half. 

With floured hands, pat each half of dough into a 6 inch round about 1/2" thick and cut into six wedges. Place on an ungreased baking sheet leaving space between scones and bake in
center of oven for 13-18 minutes, or until firm and lightly browned. Cool five minutes and drizzle with glaze.

Maple Glaze

1/2 cup confectioners' sugar
2 tablespoons maple syrup

Combine sugar and syrup in a small bowl and stir until smooth, adding a little more syrup if necessary for a thick but pourable glaze.