Poppy Seed Scones With Dried Cranberries

These Poppy Seed Scones with Dried Cranberries offer a delightful balance of sweet and tart flavors, perfect for an afternoon tea or a cozy weekend breakfast. The addition of quick-cooking oatmeal provides a hearty texture, while the pineapple juice adds a subtle fruity brightness that complements the rich poppy seeds. Light and fluffy, these scones are easy to make using simple pantry staples. They pair beautifully with a cup of coffee or tea, making them a favorite for gatherings or quiet mornings. Enjoy them warm from the oven for the best experience, as the aroma of baking spices and fruit fills your kitchen.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 16

Calories: 1133.7

Dietary: Vegetarian

Description

These Poppy Seed Scones with Dried Cranberries offer a delightful balance of sweet and tart flavors, perfect for an afternoon tea or a cozy weekend breakfast. The addition of quick-cooking oatmeal provides a hearty texture, while the pineapple juice adds a subtle fruity brightness that complements the rich poppy seeds. Light and fluffy, these scones are easy to make using simple pantry staples. They pair beautifully with a cup of coffee or tea, making them a favorite for gatherings or quiet mornings. Enjoy them warm from the oven for the best experience, as the aroma of baking spices and fruit fills your kitchen.

Ingredients

Vegetable oil spray
2 cups All-purpose flour
1/2 cup Quick-cooking oatmeal -- uncooked
1/2 cup Sugar
1 tablespoon Poppy seeds
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 tablespoons Smucker's Healthy Baking
1/2 cup Dried cranberries
1/2 cup Pineapple juice
Egg Beaters 99% egg substitute
Flour for hands

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C).
2
Lightly spray a baking sheet with vegetable oil spray.
3
In a large bowl, combine 2 cups all-purpose flour, oatmeal, sugar, poppy seeds, baking powder, baking soda, and salt; stir well.
4
Cut in the margarine (Smucker's Healthy Baking) using a fork or pastry blender until the mixture resembles coarse crumbs.
5
Stir in the dried cranberries.
6
Make a well in the center of the dry mixture.
7
Pour the pineapple juice and egg substitute into the well.
8
Stir gently until the dough is just combined; do not overmix.
9
With floured hands, divide the dough in half.
10
Shape each half into a ball, then flatten into a 6-inch disk.
11
Place the disks 4 to 5 inches apart on the prepared baking sheet.
12
Cut each disk into 8 wedges with a sharp knife or pizza cutter, but do not separate the wedges yet.
13
Bake for 15 to 20 minutes, or until the edges are golden brown.
14
Let cool on the baking sheet for at least 5 minutes.
15
Separate the wedges with a knife or pizza cutter before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1133.7kcal

% Daily Value *
Total Fat 32.0g50%
Saturated Fat 5.1g26%
Cholesterol 46.6mg16%
Sodium 2465.2mg103%
Total Carbohydrate 190.6g64%
Dietary Fiber 8.5g34%
Sugars 55.7g
Protein 22.2g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, handle the dough as little as possible to keep the scones tender.

If you prefer a richer flavor, you can substitute the egg substitute with a regular egg.

Store any leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

These scones pair well with clotted cream, jam, or a simple dusting of powdered sugar.

Keywords: scones, poppy seed, cranberries, oatmeal, breakfast, tea time, baking, pineapple juice, vegetarian, homemade, pastry, snack, fruit, flour, sugar, baking powder, easy, comfort food

Read it online: https://www.chefs-mate.com/recipe/poppy-seed-scones-with-dried-cranberries-2-pts/