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Oatmeal Cranberry Scones




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Cream Hill Estates


List of Ingredients




Yield: 1 - 6 inch (15 cm) round - can be cut into 8 pieces

* pure oat products
1/4 cup GF Cornmeal 60 ml
1/4 cup GF Sorghum flour 60 ml
1/4 cup Oat* flour 60 ml
1/2 cup Oats*, rolled 125 ml
1/4 cup GF Arrowroot flour 60 ml
1/4 cup GF Tapicoa flour 60 ml
1/4 cup Cranberries, dried 60 ml
1/4 cup Sugar 60 ml
1/2 tsp Salt 2.5 ml
2 tsp Baking powder 10 ml
1 tsp Cinnamon 5 ml
1 tsp Xanthan gum 5 ml
1/4 cup CF margarine 60 ml
3/4 cup Milk sub, 175 ml
1 tbsp Honey 15 ml
1 tbsp Milk sub 15 ml

Recipe



Instructions

In a bowl mix all of the dry ingredients. Add the dried cranberries.

Add margarine to the bowl and cut either by using two forks or by using a pastry cutter until butter is pebble-size.

Add honey to milk sub and mix well. Add milk sub, 1/4 cup at a time to the bowl and mix until a soft dough is formed.

Shape the dough into a big ball and flatten into a 6 inch (16cm) round about 1 inch (2.5cm) high. Place dough on a greased or greased parchment-lined baking sheet.

Put 1 tbsp (15ml) of milk sub in a small dish and use a pastry brush to cover the entire surface of the dough.

Bake for approximately 20 minutes at 400 F until surface is golden brown. Serve warm with cf margarine and or fruit conserve.