This recipe is all iTunes’ fault. So if you hate it, blame iTunes, okay? But if you love it, well, then you can thank me for using iTunes. 🙂
Confused? Let me back up.
I have a big project for school due today, and have been at my computer more hours than I have not recently. Bummer, huh? So I’ve been listening to iTunes, particularly their Genius mixes made with my music. I was a little surprised to hear “Baby, It’s Cold Outside” to come on in the Country mix… especially because it’s classified as “Holiday,” not “Country.” I normally have a strict provision against listening to Christmas music until Thanksgiving weekend, but this time, it was forced upon me.
Naturally, the lover of baking I am, I began to wonder what holiday-inspired treat I could make as a procrastination device that wouldn’t be too seasonal. I had wanted to whip up some cookies but I was swayed.
Enter Cran-Tan-Oat Scones.
Sweet cranberries. Chewy oats. A hint of citrus. A touch of sweetness.
Perfect for fall. Perfect for Thanksgiving morning. You should try ’em now first though, just as a test run…
…and remember, it’s iTunes’ fault. I think I’ll still use iTunes though, these scones are pretty darn tasty.
Cran-Tan-Oat Scones
adapted from Eat Better America
Ingredients:
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 3 tablespoons butter, chilled
- 2 cups oatmeal
- 6 ounces vanilla yogurt
- zest of 1 tangerine
- 1/2 cup sweetened dried cranberries
- 1 egg, beaten
- sugar
- cinnamon
Preheat oven to 400 degrees. Lighly flour a large baking sheet. In a mixing bowl, use a wooden spoon to combine flours, brown sugar, and baking soda. Zest 3/4 of the peel of 1 tangerine into the mix and stir to combine. Use a pastry blender or two knives to cut in butter until the mixture resembles coarse crumbs. Reserve 1 tablespoon of the yogurt, then stir in the rest along with the cranberries, egg, and oatmeal. Mixture will be sticky and loose–don’t worry if it doesn’t stay together.
Scoop dough out onto the prepared pan. Using your hands, press and shape dough into an 8 inch circle. Brush dough with remaining yogurt, then sprinkle with sugar, cinnamon, and tangerine zest.
Bake for about 15-20 minutes or until cooked through and golden brown along the edges. Cut into 8 wedges and serve warm.
Note:
I ended up baking this for about 15 minutes, then cutting into wedges and baking a few more minutes because they weren’t cooking well in the center.
Question of the Day: When do you break out the seasonal treats, music, & decorations? I’m usually a strict Thanksgiving weekend purist… but now, we will see!
The Pajama Chef 
Your last scone recipe was great, so I have no doubt this one will be as well! I love the combo of cranberry and citrus–I often throw orange zest and dried cranberries into my pumpkin bread recipe 🙂
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oooh i should try that!
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I ate one for lunch. It was tasty. Now that I’ve thought about it again, I’m hungry.
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I think I might need to test run these every week until Thanksgiving. They sound that good.
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Yum – interesting mix of flavours 🙂
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