Orange Cranberry Scones

Breakfast & Brunch, Breads | 30 Minutes or Less, Baking, Kid Friendly | Fruits, Pasta & Grains, Other

START TO FINISH: 20 minutes
Recipe Scoop Orange Cranberry Scones

Cooking Notes

Whole rolled oats are essentially uncooked oatmeal. Do not use instant oatmeal.

Use liquid, breakfast-style orange juice (not frozen concentrate).

Dried cherries also can be used.

Orange Cranberry Scones

1 3/4 cups baking mix, such as Bisquick ®
1/2 cup uncooked whole rolled oats* (old fashioned)
1/2 cup skim milk
1/4 cup orange juice*
1/2 cup sweetened dried cranberries*
Flour for dusting baking sheet
1 tablespoon butter, melted

Preheat oven to 425 degrees F.

In a large bowl, combine the mix, oats, milk, juice and berries. Stir together to moisten all the dry ingredients. Dough will be very moist but should not be soupy. Add more mix, one tablespoon at a time until dough is not soupy, if necessary.

Spray a baking sheet with nonstick cooking spray. Dust the sheet lightly with flour. Turn the dough out onto the sheet. Dust the top of the dough ball with additional flour and pat into a large disk, about 8 inches wide and 2 inches tall. With a sharp chef’s knife, cut the disk into 6 “pie slices.” Separate the slices by moving them outward with the edge of the knife.

Bake for 10 to 12 minutes, or until golden brown. Remove from the oven and brush the tops with the melted butter. Serve immediately.

Orange Cranberry Scones

Approximate Values Per Scone: 227calories (27% from fat), 7 g fat (2.5 g saturated), 5.5 mg cholesterol, 4 g protein, 37 g carbohydrates, 2 g dietary fiber, 455 mg sodium

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