Cranberry, Oats and White Chocolate Scones

Cranberry, Oats and White Chocolate Scones




250 gr all purpose flour
100 gr granulated white sugar
1/2 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon (optional)
115 gr cold unsalted butter, diced
60 gr old-fashioned rolled oats
60 gr dried cranberries or cherries (you can use raisins as well)
100 gr white chocolate chips (optional)
1 tsp vanilla extract (or if you prefer you can use 1/4 tsp orange essence or 1/4 tsp of vanilla-butter essence)
180 ml buttermilk (or 160 ml milk + 1,5 tbsp lemon juice stirred into it)

1. Preheat your oven to 200 degrees C
2. If you’re using regular milk add the lemon juice, stir and leave it aside.
3. Dice the cold butter and put it back to the fridge or you can put it in the freezer like I do.
4. Measure the dry ingredients and add them in a big mixing bowl. Whisk until combined.


5. Add the butter and using just the tips of your fingers mix it with the flour until you no longer have big lumps of butter. At the end you must have coarse crumbs.


6. Add the chocolate, the oats and the cranberries and mix.



7. Make a well in the middle and pour the buttermilk, using your hands stir until the dough is just combined. Don’t overwork it.



8. Flour your working surface and knead the dough just a couple of times. Make it into a circle, about 18 cm in diameter. You don’t need a rolling pin for that, just use your hands.


9. Flour lightly a knife and divide to 8 segments. (Or if you want you can use a round cookie cutter)


10. Transfer them to a baking sheet covered with parchment paper and lightly brush them with milk or cream or egg wash(whatever you have on hand, I usually use just milk) and sprinkle more oats on top.



11. Bake for 18-20 minutes or until a skewer inserted in the middle comes out clean.
12. Serve them warm ^.^