Cranberry Lemon Oat Scones

Cranberry Lemon Oat Scones
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Prep Time

Cook Time


Makes 12 scones


1/3 cup sugar
1 1/2 cups flour
1 1/4 cups oat bran
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup butter or margarine
3/4 cup low-fat lemon yogurt
1/4 cup real egg substitute
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
1 tablespoon sugar


Preheat oven to 425ºF. Grease a cookie sheet.

Combine dry ingredients in a large mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas, using a pasty blender or fork. Add remaining ingredients except dried cranberries and 1 tablespoon sugar, mixing just until dry ingredients are moist. Stir in dried cranberries.

Turn dough onto a lightly floured surface and gather into a ball. Cut dough into 2 pieces. Pat each half into a 6-inch circle; cut into 6 wedges. Place on a lightly greased cookie sheet. Sprinkle each circle evenly with sugar.

Bake 15 to 18 minutes or until golden brown. Makes 12 scones.


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teenage son declares awesome!

Susan from Lake Villa, IL

easy to make. i used mini-scone pan. my teenage son ate at least half the pan - loved them.

cranberry lemon oat scones

Gail from London, OT

I am a person who is not keen on lemon but this had lemon in it but you couldnt taste it, it is more cranberry taste it is marvellous for picnics, i recommend this to any one who loves cooking has must as i do, well done to whoever made this family enjoyed them so much i am making a bigger batch to freeze up so that they never run short.

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