Cranberry Scones

 

Ingredients

 

Makes 12 scones

• 1 1/2 cups all-purpose flour

• 1/2 cup oat bran

• 1/4 cup plus 1 tablespoon sugar, divided

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 5 tablespoons cold margarine or butter

• 3/4 cup dried cranberries

• 1/3 cup milk

• 1 egg

• 1/4 cup sour cream

• 1 tablespoon uncooked old-fashioned or quick oats ( optional)

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Method:

1. Preheat oven to 425°F. Combine flour, oat bran, 14 cup sugar, baking powder, baking soda and salt in large bowl.

2. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. Stir in cranberries. Lightly beat milk and egg in small bowl. Reserve 2 tablespoons milk mixture; set aside. Stir sour cream into remaining milk mixture. Stir into flour mixture until soft dough forms.

4. Turn out dough onto well-floured surface. Gently knead 10 to 12 times. Roll out into 9x6-inch rectangle. Cut dough into 6 (3-inch) squares using floured knife; cut diagonally into halves, forming 12 triangles.

5. Place 2 inches apart on un-greased baking sheets. Brush triangles with reserved milk mixture. Sprinkle with oats, if desired, and remaining 1 tablespoon sugar.

6. Bake 10 to 12 minutes or until golden brown. Remove from baking sheets and cool on wire racks 10 minutes. Serve warm.