cranberry pecan oat scones
Prep time
Cook time
Total time
One orange should have you covered for the juice and zest needed in this recipe. Be a bit kitchen-clever and freeze half the batch to bake later, for guests or mid-morning cravings.
Serves: 8-12
  • 1-1/2 cups all-purpose flour
  • ¾ cup quick oats
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, cubed
  • ¼ cup milk
  • ¼ cup orange juice
  • 1 egg
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla extract
  • ⅓ cup dried cranberries
  • ⅓ cup pecan pieces
  • Flour for dusting
  1. In a large mixing bowl, whisk the flour, oats, sugar, baking powder, and salt.
  2. Combine the flour mixture and the butter until small crumbs form. (Use your hands, a mixer fitted with a paddle attachment, or a pastry cutter.)
  3. In a small bowl, mix the milk, orange juice, egg, orange peel, and vanilla.
  4. Add the milk mixture, cranberries and pecans to the flour mixture and stir until the dough is moistened and holds together. Do not over-mix.
  5. Divide the dough in half. On a well-floured surface, form each piece into a 6-inch circle. Be generous with the flour to prevent sticking. Using a knife, cut each circle into 4 or 6 pieces. Refrigerate the pieces for 20 minutes. Preheat the oven to 400ºF.
  6. Place the pieces on a baking sheet lined with parchment paper. Bake for 12 minutes or until golden.
  7. Serve warm or at room temperature with a dollop of clotted cream or jam.
Recipe by phoebe's pure food at