Ginger Cranberry Scones

8
Servings
10 min
Preparation Time
12 min
Cook Time
Ingredients
Rating

Whether it’s the holiday season, or you’re just in the mood for the tart berry, Ginger Cranberry Scones recipe will hit the spot. The warmth of the ginger and the brightness of cranberries make for a colorful and tasty baked good.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 ⅓ cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
2 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
8 tbsp butter or margarine, chilled, cut into pieces
3/4 cup sweetened dried cranberries
1/3 cup plain nonfat yogurt
1 egg
1 tbsp 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.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

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.