Orange & Oat Scones

by

Drop

POSTED Thu, 23 October 2014

Serves

16

Total Time

102 MINS

Calories

252

These hearty scones are perfect on chilly mornings.

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    215 g (about 1 ¾ cups)

  • Whole wheat flour icon
    Whole wheat flour

    215 g (about 1 ¾ cups)

  • Baking soda icon
    Baking soda

    4 g (about ⅞ teaspoon)

  • Baking powder icon
    Baking powder

    8 g (about 1 ⅝ teaspoons)

  • Granulated sugar icon
    Granulated sugar

    100 g (about ½ cup)

  • Unsalted butter icon
    Unsalted butter

    225 g (about 1 cup)cold, cubed

  • Orange icon
    Orange

    1 (about 200 g)zest of

  • Buttermilk icon
    Buttermilk

    240 g (about 1 cup)

  • Rolled oats icon
    Rolled oats

    200 g (about 1 ¼ cups)

  • Dried cranberries icon
    Dried cranberries

    80 g (about ¾ cup)

  • Granulated sugar icon
    Granulated sugar

    as needed

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Add all purpose flour, whole wheat flour, baking soda, baking powder, granulated sugar and unsalted butter to a clean large mixing bowl
  • 3. Mix until coarse crumbs form
  • 4. Add orange and buttermilk to the dough
  • 5. Mix until combined - low speed
  • 6. Add rolled oats and dried cranberries to the dough
  • 7. Mix gently until combined
  • 8. Press dough into square pan gently
  • 9. Chill in fridge - approx 1 hr
  • 10. Line a clean baking sheet with parchment paper
  • 11. Cut large mixing bowl
  • 12. Transfer content of large mixing bowl to baking sheet
  • 13. Sprinkle with granulated sugar
  • 14. Bake until browned at edges - 22 min, 175°C
  • 15. Transfer onto cooling rack

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