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Ingredients
- 1 1/2 c. Flour
- 1/2 c. Rolled oats
- 1/2 c. Sugar
- 1/2 c. Snipped dry cranberries
- 1 Tbsp. Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 c. Buttermilk
- 1/3 c. Unsalted butter or possibly margarine, melted
- 1 lrg Egg
- 1 lrg Egg
- 1/2 tsp Salt
Directions
- Yet but they sound good.
- Put rack in center of oven. preheat oven to 375. Butter baking sheet and set aside. Put flour, oats, sugar, cranberries, baking pwdr and baking soda, salt and cinnamon in mixing bowl. Use fork to mix ingredients. Mix buttermilk, butter and egg together in small dish. Add in to flour mix.
- Use wooden spoon to mix just till flour mix is moistened; dough will be in clumps. Don't overmix. Gather lumps into a ball, compacting to hold together. Dough will be moist, almost wet. Turn dough onto well-floured board. Knead dough, folding and pressing dough back onto itself, till dough holds together and is smooth, about 30 seconds. Pat dough into a 9 inch diameter circle, about 1/4 thick. Use a 3 inch round cutter or possibly clean empty tuna can to cut 9 circles, reworking any scraps. Place scones 1 1/2 inches apart on prepared baking sheet. Brush tops with glaze and bake till tops are lightly golden brown, about 16 min.
- Makes 9 servings. For the GLAZE,mix 1 large egg and 1/2 teasp. salt with fork till frothy.
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