cranberry scones

i feel like i'm all pumpkin'd out.  we definitely had our fill of pumpkin brownies, pumpkin bread and of course pumpkin pie.  so when liam and i decided we needed to bake something pumpkin was not in order.  we opted for the bag of frozen cranberries and this recipe from canada's style at home magazine.    it is such an easy recipe and takes no time at all.  and they are freaking delicious.  in fact i think these might become a staple for breakfast this winter.  they go very well with a bailey's latte on a saturday morning.

recipe

1 1/2 cups flour

1 1/2 cups rolled oats

1/3 cup sugar

1/2 tsp baking powder

1/2 tsp salt

zest of one lemon

2/3 cup unsalted butter

1 tsp freshly squeezed lemon juice

1/2 skim milk

1 egg

3/4 cup fresh or frozen cranberries

1 egg beaten

raw sugar for garnish

~ preheat oven to 400 f.  whisk flour, oats, sugar, baking power, salt and lemon zest.  cut butter into small pieces and work into flour until resembles coarse meal.

~ in medium bowl mix together lemon juice and milk to create buttermilk.  let sit for five minutes and then whisk in egg.

~ pour buttermilk mixture into flour mixture and fold everything together until flour is moistened.  batter will be chunky.  add in cranberries and fold through.

~ pat out dough to about 1/2" thick and cut into rounds using cookie cutter or knife.

~ place scones on a non-stick baking sheet and brush with beaten egg.  sprinkle tops with raw sugar.  bake for eighteen minutes or until golden brown.