April 16, 2017
"This is an old time favvy! I choose to make one round of scones and cut into 8 wedges and I don't do the egg wash (personal preference)."
- Serving Size: 1 (58.8 g)
- Calories 128.3
- Total Fat - 3.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 25 mg
- Sodium - 321.8 mg
- Total Carbohydrate - 22.2 g
- Dietary Fiber - 2.2 g
- Sugars - 7.8 g
- Protein - 3.3 g
- Calcium - 92.2 mg
- Iron - 0.9 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Preheat oven to 400F.
Spray a large baking sheet with cooking spray or line with parchment paper; set aside.
In a large bowl, combine flour, oat bran, cranberries, brown sugar, baking powder, baking soda and salt; set aside.
In a medium bowl, whisk together the buttermilk, butter, orange zest and vanilla.
Add wet ingredients to dry ingredients.
Stir until a soft dough is formed.
Add a bit more flour if dough is too sticky.
Turn dough out onto a lightly floured surface.
Divide into 2 pieces.
Shape each piece into a ball.
Place balls on baking sheet.
Roll out or pat dough to 3/4" thick circles, about 6" in diameter.
Using a sharp knife, cut each circle into 6 wedges, but do not separate them.
To make glaze, lightly beat egg and 1 tablespoon water in a small bowl.
Brush glaze lightly over top of dough (you will use less than half of it).
Bake for 15-17 minutes, until scones are puffed up and golden.
Pull scones apart and serve warm.
Tips & Variations
No special items needed.