Dairy-Free Cranberry Oatmeal Scones recipe

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Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, melted
1 cup dried cranberries
1 cup rolled oats
½ teaspoon pumpkin pie spice
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 egg
½ cup soy milk
¼ cup white sugar
1 tablespoon white sugar

Nutrition Info

348.4 calories
carbohydrate: 52.7 g
cholesterol: 51 mg
fat: 13.4 g
fiber: 3.1 g
protein: 5.9 g
saturatedFat: 7.7 g
servingSize: -
sodium: 414.1 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.

  2. Combine flour, baking powder, baking soda, and salt in a bowl. Mix well. Add melted butter and mix just until clumps start to form. Add cranberries, oats, pumpkin pie spice, allspice, cinnamon, and nutmeg. Make a well in the center of the bowl.

  3. Separate egg into 2 bowls. Add soy milk and 1/4 cup white sugar to the egg yolk, mix well. Add 1 tablespoon white sugar to the egg white. Whisk until fluffy.

  4. Pour egg yolk mixture into the center of the flour mixture. Fold together until dough just comes together. Mound dough into a circle and cut into wedges like you would a pizza. Transfer scones to the prepared baking sheet, brush egg white mixture over the top.

  5. Bake in the preheated oven until tops are lightly golden brown and a toothpick inserted into the center comes out clean, 10 to 16 minutes.

Recipe Yield

8 scones

Recipe Note

I've been playing with a scone recipe for a while. This one is the best so far. I cannot have dairy so this really tastes great without the milk. Great when they are still warm. Lightly dusting them with confectioners' sugar right out of the oven is fabulous.

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