Cranberry Oatmeal Cinnamon Chip Scones

I think I'm getting in the mood for Thanksgiving already, perhaps because the Canadians celebrated Thanksgiving earlier this month, and it's one of my favorite holidays. The lack of commercialism, the focus on family and great food, the chance to hang out together, the excuse to overeat (although now that I'm pregnant, I find excuses to overeat all the time!), and just a general attitude of thankfulness that you find everywhere this time of year, makes this holiday my favorite by far. Christmas is great, when the focus is on the actual holiday and not gift-buying or gift-giving, but Thanksgiving...hmm. There's just something special about it.

So when fresh cranberries showed up in the produce department at my local Fred Meyers, I was excited. No more dried cranberries in my scones! I can stock up, buying multiple packages and freezing them until I want to use them! (A fact I didn't take advantage of much last year, to my chagrin.) So far, I've restrained myself, only buying one package. But let me at them next week... I'm already regretting that mere one-package purchase.

Due to the sudden supply of fresh cranberries, I began dreaming of ways to include them in my scones. Something sweet, but with that tang of tart cranberries, was exactly what I wanted. I set out just to make an oatmeal cranberry scone recipe, but then I thought "Thanksgiving," and "cinnamon." What two flavors could be more Thanksgivingy? (Well, besides the obvious pumpkin and cinnamon?) I decided throwing cinnamon chips into the cranberry oatmeal scones was exactly what this recipe needed. And as soon as I ate one, knowing I would send the entire recipe off to hubby's workplace for them to indulge upon, I knew it would be a recipe I would soon be repeating. Perhaps a new holiday tradition. Only problem is, I now need to figure out how to make them dairy-free. That will be my next challenge! Dairy-free scones for a dear friend who always joins us each Thanksgiving.

Ingredients (*makes 20 normal-sized scones):
3 cups all purpose flour

2 tbsp baking powder

1 tsp salt

1/2 cup brown sugar (dark)

2 tsp cinnamon

1/2 tsp nutmeg

2 cups oatmeal

1 cup cinnamon chips

1 cup fresh cranberries

10 tbsp butter

1/2 cup greek yogurt

1.5 cup buttermilk

2 large eggs

1. Mix buttermilk, yogurt, eggs together and set aside.

2. Combine flour, baking powder, salt, brown sugar, cinnamon, and nutmeg in a large bowl and whisk to combine well.

3. Add cold, chopped butter to the dry ingredients and, using a pastry blender, blend until the mixture resembles coarse sand.

4.  Add the oatmeal and cinnamon chips and mix with a wooden spoon. Add the cranberries (you can cut them up if you like) and mix well.

5. Add the liquid to the dry mixture 1/3 at a time, until the dough just comes together. You may not need all the liquid (or you may need a touch more milk). It's best if the dough barely comes together and is not too sticky.

6. Lightly dust a countertop and turn the dough out. If needed, give it a knead or two to bring together any floury bits. Flatten into a long, wide log, two scones in width and about five scones in length. Cut the dough into 20 scones with a sharp knife.

*My test batch of scones spread out a lot more than I expected, but reacted better after I chilled the raw dough in the freezer for about 10 minutes. Alternatively, reducing the amount of butter would help prevent the dough from spreading in the oven.

7. Transfer the scones to a parchment-lined baking sheet, with a couple of inches between each scone. Brush the tops with extra buttermilk (optional), and place in oven at 450F for 15-18 minutes, or until dark gold on top.

8. Remove and let cool. Enjoy warm or cool.

Measure out the ingredients.

Mix the dry ingredients, then add the chopped butter and mix well.

Combine the yogurt, buttermilk, and eggs, whisk lightly and set aside.

A few pea-sized chunks of butter are okay.

Add the oatmeal and cinnamon chips. Mix with a wooden spoon.

Add the cranberries (you can cut them into smaller pieces if you like).
Mix well with a wooden spoon.

Toss all the ingredients so it's mixed evenly.

Add the liquid in stages so that you don't add too much liquid.
(Mine came out a touch wet, and that was my error.)

Flatten the dough out on a lightly floured countertop.
This is a double recipe, so my dough is two scones wide by five squares.

Using a bench scraper or a sharp knife, cut into squares, then cut each square in half to form scones.
I got 20 scones out of this dough.

These looked fine before I put them in the oven, brushed with extra buttermilk.

They spread out a bit in the oven, so make sure they have plenty of room.

But yum! These were great!

Results:

Let's just say, I wished I'd held some scones back instead of sending them all into work with my hubby... I taste-tested one the night before, and the next morning, I wanted another. The cinnamon complements the cranberry tang just right, and the oatmeal makes them a bit more breakfasty and less sweet than expected. I really enjoyed these. They would be a recipe I'd make again, although I'd probably reduce either the liquid or the amount of butter I used.

Cranberry Coffeecake Scones

I'm a fan of coffeecake, and so when I came across this recipe, it sounded like something that must be tried. Immediately. Good thing I can send the excess to work with the hubby...

Ingredients:

Scones:
2 cups all purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cut into 1/2-inch pieces
2 large eggs
1/4-1/3 cup milk
1 tsp vanilla extract
1/4 tsp grated lemon peel
1 1/2 cups fresh or thawed, drained frozen cranberries

Crumb Topping:
3/4 cup all purpose flour
1/4 cup firmly packed dark brown sugar
1/8 tsp ground cinnamon
1/4 cup unsalted butter

Instructions:
1. Preheat oven to 375F. Line a baking sheet with parchment papers.

2. In a large bowl, stir together the flour, sugar, baking powder, and salt. 

3. Add the butter to the bowl and, using a pastry cutter or a fork, work into the flour until the mixture resembles coarse sand.

4. In a small bowl, combine the eggs, 1/4 cup milk, vanilla, and lemon peel. Whisk lightly to combine.

5. Add the egg mixture to the dry ingredients and stir to combine. The dough should be sticky. If it does not come together after several stirs, add milk in small increments until you have a sticky dough.

6. Add the cranberries and gently knead into the dough until evenly mixed.

7. Turn out the dough onto the parchment paper lined baking sheet. With lightly floured hands, flatten into an 11-inch round.

8. Prepare the scone topping in a medium-sized bowl. Combine the brown sugar, flour and cinnamon, stir to mix. Add the butter to the dry ingredients and, using the same technique as above, cut in the butter until the mixture resembles coarse crumbs.

9. Spread the topping mixture onto the round dough. Press the topping lightly into the dough and, with a serrated knife, score the round to make 8 scones.

10. Bake at 375F for 30 to 35 minutes, or until a toothpick or cake taster comes out clean and the scones are lightly browned on the edges.

11. Remove the baking sheet to a wire rack and cool for about 15 minutes. Then recut the scones if necessary and, with a spatula, transfer the scones to the wire rack to cool. 

12. Serve warm or cool completely and store in an airtight container. 

Nutrition Info:
414 kC
18.8 g fat
49.9 g carbs
18.6 g sugar
6.1 g protein

Results:

Like coffeecake, these are definitely a dessert. If you can handle coffeecake for a sweet breakfast, then these scones are for you. The fresh cranberries offer a tang to an otherwise sweet scone.