These are incredibly easy scones that take less than 30 minutes from start to finish.
Preheat oven to 425° Fahrenheit. Most recipes start with preheat and your oven is heated up long before your recipe is mixed. Not with this, even starting to preheat before you mix one thing, you might have to wait to get to 425.
In a large bowl, mix the following dry ingredients:
- 2 cups rolled oats
- 1 1/2 cup white flour
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
Combine the following wet ingredients in another bowl. Pour them into the dry. You can make a little well in the dry ingredients to pour the wet in as that makes it just a bit easier to mix.
- 1 egg, beaten until frothy
- 1/3 cup milk
- 1 cup of melted butter
Note: This recipe is so forgiving it does not care whether you melt the butter and add it with the milk and egg or if you mix cold butter into the dry mixture by hand until it is crumbly. You can choose. Either method has the same result. It is just slightly easier and faster to melt the butter in the microwave for 45 seconds or so.
Mix the ingredients so all the dry is incorporated. It will be a wet, sticky dough.
Put parchment paper on cookie sheet.
If you are ambitious, you can flour a board and roll it out into two circles about 1/2 thick and cut each circle into 4 pie-size wedges. I think it is just easier to roll out eight balls of dough and press them into 1/2 thick little rounds. Separate them so they are not touching.
Bake 15 minutes in the preheated oven, until risen and browned.
You can serve warm with some butter, jam or cream cheese, but I like them plain with nothing else, warm or cold.
Makes 8 scones.
Where’s the oatmeal?