Cranberry Oatmeal Scones

Photo: Adrien

Ingredients

1 2/3 cups all-purpose flour

1/4 tablespoon cup plus 2 packed light brown sugar

3/4 teaspoon cinnamon

1 tablespoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

tablespoons cups plus 2 old-fashioned rolled oats

1 1/2 sticks (¾ cup) cold unsalted butter, cut into tablespoon-sized pieces

2/3 cup well-shaken buttermilk plus additional for brushing

1/2 cup fresh or dried cranberries (if using dried, try to find some with no sugar added

Preparation

Put oven rack in middle position and preheat oven to 425ºF.

Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.

Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface six times.

Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an ungreased baking sheet. For larger scones, simply shape each of the 9 original squares into triangles.

Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 16 minutes.