Cranberry Orange Oatmeal Scones

Cranberry and orange... a match made in heaven.  Combine the two with flour, sugar, butter and a sweet glaze and you actually have heaven in the shape of a scone!   While a dose of oatmeal doesn't exactly make these scones "healthy", it does add some fiber and it's cholesterol lowering benefits with every bite make me feel a bit better as I reach for my second.

I have long since forgotten the source of this favorite recipe, it's scribbled directions splattered with juice and glaze in the 10 years that it has been gracing our kitchen.  Even my "I don't really like baked goods" husband reached for a second serving of these tender, light scones and Liv immediately proclaimed them "One of the best ever!" as my teenage son sampled his with a smile.

My handwritten note to "plump" the cranberries and raisins is a step that I have forgotten in the past.  Not really a big deal, but worth mentioning that "plumping" is preferable, providing a scone with rounded berries and raisins simply bursting with flavor.

If you are a cranberry/orange fan you may enjoy our Cranberry Orange Bread for the bread machine!   Thick slices turn into the most divine french toast!  Also perfect for left over turkey sandwiches.

Cranberry Orange Oatmeal Scones

Kim Kelly - Liv Life

The perfect lazy morning treat!  Tender scones with a slightly crisp crust melt in your mouth with the sweet/tart flavors of cranberry and orange topped with a dusting of raw sugar and a delightful orange glaze.

1¼ cups all purpose flour

1 cup oatmeal, old fashioned oats

½ cup sugar

½ tsp salt

2 tsp baking powder

¼ tsp baking soda

¼ cup unsalted butter, chilled and cut into chunks

1 egg

¼ cup orange juice

1 tsp grated orange zest

1 cup raisins and cranberries (plumped!)

milk

raw sugar

Glaze:

⅓ cup powdered sugar

2 Tbs orange juice (add enough to make glaze "drizzleable")

½ -1 tsp grated orange zest

Place raisins and cranberries into a small pot of water and bring to a boil, simmer for 1-2 minutes, then drain.  Shake out excess water.

Line a baking sheet with a silicone mat or prepare with cooking spray.  Preheat oven to 425º.

In the bowl of a stand mixer combine the flour, oatmeal, sugar, salt, orange zest, baking power and baking soda.  Whisk to combine.  Add the butter and mix until the butter is mostly mixed in with a few pieces the size of very small peas.  Mix in the egg, orange juice and raisins, mixing just until a soft dough forms, being very careful not to over mix.

Pour dough onto a well floured surface and pat into a circle until the dough is a 1 - 1½ inch thickness.  Carefully transfer the dough to the prepared baking sheet.

Cut the circle into eighths, but do not separate.  Brush with milk and sprinkle liberally with raw sugar.

Place the scones into the oven and bake until evenly browned, 14 - 15 minutes.

Remove from oven and cool completely.  Mix together glaze ingredients (powdered sugar, orange juice and orange zest) to form a glaze.  Drizzle the glaze over the scones and allow to set.

We love the scones an hour or so after baking, but we love them even more the next day!