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  • 1-1/3 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/4 Cup(s) granulated sugar
  • 2 Teaspoon(s) Baking Powder
  • 1 Teaspoon(s) Ground Ginger
  • 1/2 Teaspoon(s) Baking Soda
  • 1/2 Teaspoon(s) Salt
  • 8 Tablespoon(s) (1 stick) butter or margarine, chilled, cut into pieces
  • 3/4 Cup(s) sweetened dried cranberries
  • 1/3 Cup(s) Plain Nonfat Yogurt
  • 1 Egg(s)
  • 1 Tablespoon(s) granulated sugar

Cooking Instructions

Heat oven to 400°F. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, ginger, baking soda and salt; mix well. Work butter into dry ingredients with fork or fingertips until mixture resembles small peas. Stir in cranberries. In small bowl, combine yogurt and egg; blend well. Add to dry ingredients all at once; stir with fork until soft dough forms. Turn dough out onto floured surface; knead gently 8 to 10 times. Transfer to ungreased cookie sheet. Pat into 8-inch diameter circle; sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges; separate wedges slightly. Bake 12 to 14 minutes or until light golden brown. Separate wedges; transfer to cooling rack. Serve warm.

COOK NOTE:

For biscuits and scones that are light, tender and flaky, cut chilled butter or margarine into dry ingredients until particles are the size of coarse crumbs. After adding liquids, handle dough as gently and as little as possible.


RATINGS & REVIEWS


Cranberry Ginger Oat Scones is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from Yum! I really like this recipe. The dough is a bit difficult to work with, but worth the effort. I may not have rolled a thin enough circle because I needed to bake my scones for 20 minutes. Great with coffee!
Date published: 2017-06-03
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