Recipe

Cranberry oatmeal and cinnamon scones

  • 25 mins cooking
  • Makes 12 Item
  • Print
    Print

Ingredients

Cranberry oatmeal and cinnamon scones
  • 1 cup (160g) wholemeal self-raising flour
  • 1 cup (150g) self-raising flour
  • 1/2 cup (70g) fine oatmeal
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon lemon rind, finely grated
  • 30 gram butter
  • 3/4 cup (105g) dried cranberries
  • 1 cup (250ml) milk
  • 2 tablespoon honey
  • 1 tablespoon milk, extra
  • 1 tablespoon oatmeal, extra

Method

Cranberry oatmeal and cinnamon scones
  • 1
    Preheat oven to 220°C (200°C fan forced). Grease and flour deep 19cm (7¾-inch) square cake pan.
  • 2
    Combine flours, oatmeal, cinnamon and rind in large bowl, rub in butter. Stir in cranberries, milk and honey.
  • 3
    Knead dough on floured surface until smooth. Press dough to a 2cm (¾-inch) thickness. Cut twelve 5.5cm (2¼-inch) rounds from dough, place in pan. Brush with extra milk then sprinkle with extra oatmeal. Bake about 25 minutes.
  • 4
    Serve scones warm with ricotta cheese and honey if you like.

Notes

egg-free nut-free