Adapted from a recipe in the Joy of Cooking. You can make a lot of variations: blueberry and nutmeg, raisin and cinnamon, dried cranberry and lemon zest (or just dried cranberry). The dried cranberry and lemon zest is our favorite.
Preheat oven to 450F.
Whisk flour, sugar, baking powder and salt together in a large bowl. Stir in oats and cranberries. In a separate bowl, whisk together the egg, butter, milk and lemon zest if using. Add all at once to the dry ingredients. Mix until the dry ingredients are just moistened. Transfer to a lightly floured surface and pat the dough into an 8 inch round about 3/4 inch thick. Sprinkle with cinnamon sugar. Cut into 8 wedges and place on a baking sheet at least 1/2 inch apart. Bake until browned, about 10-12 minutes.
Add cinnamon and/or nutmeg for a spiced scone.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 155 (35%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 64.8mg||20 %|
|Sodium 252mg||9 %|
|Potassium 324.9mg||9 %|
|Total Carbohydrate 68.9g||20 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 64.2g|
|Protein 8.4g||12 %|
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Calories per serving: 449
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