Cranberry Lemon Oat Scones

Cranberry Lemon Oat Scones

Cranberry Lemon Oat Scones
  • Prep Time

    15 minutes
  • Cooking Time

    15 minutes
  • Serving Size

    12 scones


  • Sugar1/3 cup
  • Flour1 1/2 cups
  • Oat bran1 1/4 cups
  • Baking powder2 teaspoons
  • Baking soda1 teaspoon
  • Salt3/4 teaspoon
  • Butter or margarine1/4 cup
  • Low-fat lemon yogurt3/4 cup
  • Real egg substitute1/4 cup
  • Craisins® Original Dried Cranberries1
  • Sugar1 tablespoon
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


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.