Oatmeal Scones

The variety of combinations of flavors to put into a scone are endless. My favorite though it an oatmeal scone with cranberries. I make scones twice a month for my husband to freeze and take to work and this was a new one I tried this summer. Don't be scared to make a good scone, if all you have ever eaten is a dry bad one.

Oatmeal Scones

1 1/2 c. old fashioned rolled oats or quick oats
1/4 c. milk
1/4 c. heavy cream
1 egg
1 1/2 c. flour
1/3 c. sugar, plus 1 Tbsp. for sprinkling
2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. cold unsalted butter, cut into 1/4-inch cubes
1/2 c. Crasins

Set the oven to 375. Spread the oats onto a baking sheet and toast them in the oven for 7-9 minutes; cool completely. Up the oven temp to 450. Whisk together the milk,cream, and egg in a measuring cup and remove 1 Tbsp and set it aside for glazing.
Place the flour, sugar, baking powder, and salt into a bowl and mix together. Put in the cold, cubed up butter in with dry ingredients and mix until the butter is about pea size. You can do this with a pastry cutter as well as a hand/stand mixer. Add in crasins along with the cooled oats. Mix together. Fold in the liquid ingredients until large clumps form.
Using your hands gently knead the dough until it comes together. Do not knead to much or your dough will dry out. Dust your counter with flour and turn your dough onto the surface. You can form into a flat 7 inch round and cut like a pizza into triangles. Or scoop small amounts depending on the size you want; right onto the cookie sheet. Brush the scones with left over milk/egg mixture.
Bake at 450 for 12-14 minutes. Once these are baked and cooled you can store them for up to 3 days in an air tight container or freeze them like we do.