CRANBERRY OAT SCONES

There are two ways to pronounce scone; "Skon" and "Skoan". Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.

These Cranberry Oat Scones are perfect on chilly mornings, as their texture is hearty due to the addition of old fashioned rolled oats.This small cake is a quick bread, similar to an American biscuit.

Ingredients:

1 3/4 cups (245 grams) all purpose flour
1/2 cup (100 grams) granulated white sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into small pieces
3/4 cup (60 grams) old-fashioned rolled oats
1/2 cup (60 grams) dried cranberries or cherries (raisins or currants)
Zest of one lemon or orange (outer skin of lemon or orange)
2/3 cup (160 ml) buttermilk

Egg Wash:

1 large egg
1 tablespoon milk or cream

METHOD:

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 8 scones.