By Kim Galeaz, R.D.
These fruit- and whole grain-rich scones are fun to make with your toddler on lazy weekend mornings. Store leftovers in the freezer for weekdays!
1 cup chopped fresh or frozen (thawed) cranberries
2/3 cup firmly packed brown sugar, divided
1/3 cup old-fashioned oats
2 cups white whole wheat flour
1 tablespoon orange zest
2 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup whole milk
1 large egg
5 tablespoons cold unsalted butter
1. Preheat oven to 450°F. Spray two baking sheets with nonstick cooking spray.
2. In a small bowl, combine the cranberries, half the brown sugar, and the oats. Set aside.
3. In a large bowl, whisk together the flour, the rest of the brown sugar, orange zest, baking powder, cinnamon, and salt. In another small bowl, whisk together the milk and egg and set aside.
4. Use a pastry cutter or a fork to work the butter into the flour mixture until crumble. Pour in the milk and egg and mix until just moistened. Fold in the cranberries.
5. Transfer the dough to a lightly floured surface. Divide evenly into two 3/4-inch-thick rounds. Cut each round into 10 wedges. Bake, evenly spaced, for 8 to 10 minutes, until lightly golden.
Makes 20 scones