Yay for cranberry season! That means Cranberry Oatmeal Orange Scone time!
Nothing like a tart cranberry in a scone or a simple cranberry sauce to bring feelings of fall/winter and all things cozy and bright.
This recipe for my Cranberry Oatmeal Orange Scones aside, the only thing not so great about scones in general?
They basically provide 2 meals worth of calories with more fat and sugar than I care to think about.
But I LOVE scones and I love cranberries so there had to be another option.
Not being a baker myself, I went on a search for a healthier scone recipe that used the cranberry-orange taste.
My mom makes a mean cranberry bread that seems to come out just perfect every time.
I couldn’t find my well loved recipe card with her recipe on it so I flipped open my also well-loved recipe book from Dietitians of Canada Cook Great Food – cira 2005 🙂
From there, I eventually came up with these Cranberry Oatmeal Orange Scones.
This recipe book always has some yummy recipes that I can tweak and make my own.
It even served as a hobby generator back in 2005 when I moved to Richmond Hill.
I had just moved from Winnipeg and didn’t know anyone in Richmond Hill.
And I remember one day being like, okaaaaaay, what to do today? (Keep in mind, this was way back in ’05 so smart phones were not ubiquitous. I had no easy way to fill up hours upon hours by simply scrolling through my Instagram feed.)
I was pleased to find it when I was hunting for a healthy cranberry scone-type recipe. (As per the above video, I’m brutal with cookbooks so I just go back to trusted ones and re-make the recipes!)
I tweaked the recipe to really boost the nutrition!
To kick up the nutrition on these Simple Cranberry Oatmeal Orange Scones, I used 1/2 whole wheat flour instead of just white, cut the sugar way back, added cranberries and more orange.
They really turned out great.
Filling, nutritious and delicious.
I hope you enjoy this recipe for Simple Cranberry Oatmeal Orange Scones!
- 1 cup whole wheat flour
- 1 cup white flour
- 1.5 cups quick or 5 minute oats (just not the
- instant stuff)
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 Tbsp orange zest
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp non-hydrogenated margarine or soft butter
- 3/4 cup cranberries, halved
- 1 cup butter milk (to make sour milk, combine 2 tsp of lemon juice or vinegar with 1 cup milk and let stand for 5 minutes)
- 1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
- 2. In a bowl, combine flours, oats, sugar, baking powder, orange zest, baking soda and salt.
- 3. Using a fork or 2 knives, cut in the margarine until it looks like coarse crumbs.
- 4. Stir in cranberries and add sour or butter milk. Stir until completely combined.
- 5. Lightly flour your surface and knead the dough 4 or 5 times. Divide into 3 pieces and shape each into a round about 1 inch (2.5 cm) thick. Transfer to the prepared baking sheet.
- 6. Cut each round into quarters and brush tops with milk (not the sour milk!)
- 7. Bake in oven for ~25 minutes or until lightly browned.
- Want a little variation? Try frozen blueberries instead of the cranberries and add some cinnamon