Dairy Free Cranberry Oatmeal Scones Recipes
DAIRY-FREE CRANBERRY OATMEAL SCONES
I've been playing with a scone recipe for a while. This one is the best so far. I cannot have dairy so this really tastes great without the milk. Great when they are still warm. Lightly dusting them with confectioners' sugar right out of the oven is fabulous.
Provided by LttleBrat
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
- Combine flour, baking powder, baking soda, and salt in a bowl. Mix well. Add melted butter and mix just until clumps start to form. Add cranberries, oats, pumpkin pie spice, allspice, cinnamon, and nutmeg. Make a well in the center of the bowl.
- Separate egg into 2 bowls. Add soy milk and 1/4 cup white sugar to the egg yolk; mix well. Add 1 tablespoon white sugar to the egg white. Whisk until fluffy.
- Pour egg yolk mixture into the center of the flour mixture. Fold together until dough just comes together. Mound dough into a circle and cut into wedges like you would a pizza. Transfer scones to the prepared baking sheet; brush egg white mixture over the top.
- Bake in the preheated oven until tops are lightly golden brown and a toothpick inserted into the center comes out clean, 10 to 16 minutes.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 52.7 g, Cholesterol 51 mg, Fat 13.4 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 7.7 g, Sodium 414.1 mg, Sugar 18.4 g
OATMEAL CRANBERRY SCONES
This is one of my standard weekend breakfast recipes. It is basically the recipe printed in 1997 version of the Joy of Cooking.
Provided by SusannaGail
Categories Scones
Time 22m
Yield 8 scones, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F (230°C).
- Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
- Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
- Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
- Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.
Nutrition Facts : Calories 609.3, Fat 32.9, SaturatedFat 19.4, Cholesterol 132, Sodium 596.5, Carbohydrate 68.6, Fiber 4.3, Sugar 13.6, Protein 11.5
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