Created by Fizzybrat on August 7, 2017
Step 1: Preheat oven to 400 degrees F
Step 2: Line a baking sheet with parchment paper.
Step 3: In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt.
Step 4: Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs.
Step 5: Stir in the lemon zest and dried cranberries, if using.
Step 6: In a separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture.
Step 7: Mix just until the dough comes together. Do not over mix the dough.
Step 8: Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut into 6 wedges.
Step 9: Place the scones on the baking sheet.
Step 10: Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
Step 11: Sprinkle the tops of the scones with some rolled oats.
Step 12: Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.
Step 13: Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Step 14: Transfer to a wire rack to cool.
Step 15: To Glaze: Mix together icing sugar, maple syrup, and milk, adding more sugar or milk until you get the desired consistency.
Step 16: With a spoon drizzle the glaze over the tops of the scones and let dry.