April 16, 2017
Breads, Comfort Food, Dinner rolls or other breads,
Snacks, Dairy, Fruit, Cranberry, Orange, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Fall/Autumn, Ladies Luncheon, Oven Bake, Vegetarian, Make it from scratch, Buttermilk, Kosher Dairy more
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"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)."
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.
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Very good - made as directed except I cut into 8 pieces (making two rounds). I used a bit extra flour because I used oatmeal instead of oat bran. I also did the egg wash glaze for really pretty scones. Thanks for sharing!