Cinnamon Oat Scones with Cranberries or Raisins

Original recipe submitted by Jane M. with thanks There's something deeply satisfying about a scone that's hearty enough to feel like a proper breakfast but tender enough to enjoy with afternoon tea. These cinnamon oat scones strike that balance beautifully — wholesome rolled oats give them a rustic chew, warm cinnamon adds depth, and a handful of dried cranberries or raisins brings just enough sweetness. They come together quickly, bake up golden, and are best eaten slightly warm with a cup of something hot. Ingredients 1¾ cups all-purpose flour 1 cup quick-cooking rolled oats (not instant) 2 tablespoons granulated sugar 2½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt ½ cup cold unsalted butter, cubed 1 cup buttermilk 1 large egg ½ cup dried cranberries or raisins Optional Topping 1 tablespoon buttermilk 1 tablespoon coarse sugar Directions Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon, and salt. Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the buttermilk and egg. Pour over the flour mixture and stir with a fork until a rough, shaggy dough forms. Fold in the dried cranberries or raisins. With lightly floured hands, gather the dough into a ball. Turn out onto a lightly floured surface and knead gently 10 times. Transfer to the prepared baking sheet and pat into a 1-inch thick round. Cut into 8 wedges and separate them slightly. If using the topping, brush the dough with buttermilk and sprinkle with coarse sugar. Bake for about 25 minutes, until golden and cooked through. Transfer to a wire rack and allow to cool slightly before serving. Tips Keep the butter cold. Cold butter is what creates flaky, tender layers. If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before using. Don't overwork the dough. A rough, shaggy dough is exactly what you want — overmixing develops gluten and makes scones tough. Ten gentle kneads is plenty. Use quick oats, not instant. Instant oats absorb too much moisture and can make the texture gummy. Quick oats hold their shape and give a pleasant chew. Soak your dried fruit. If your cranberries or raisins are on the dry side, soak them in warm water for 10 minutes and pat dry before adding. They'll stay plump and juicy in the finished scone. The coarse sugar topping is worth it. It adds a satisfying crunch and a bakery-style finish — don't skip it if you have it on hand. Freeze for later. These scones freeze well both baked and unbaked. To freeze unbaked, cut into wedges, freeze on a tray until solid, then transfer to a bag. Bake from frozen at 400°F, adding 5–8 minutes to the bake time.

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