Cranberry and Lemon Oat Scones



  • 60g sugar
  • 225g plain flour
  • 175g oat bran
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3/4 tsp salt
  • 50g butter or margarine
  • 250g low-fat lemon yogurt
  • 1 egg
  • 150g of Ocean Spray® Craisins® Dried Cranberries
  • 1 egg, lightly beaten
  • 1 tbsp sugar


Preheat oven to 220°C/fan oven 200C, Gas mark 7, 425°F.

Grease a baking sheet.

Combine dry ingredients in a large mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas, using a pastry blender or fork.

Add remaining ingredients (except Craisins® Dried Cranberries and 1 tbsp sugar) mixing until dry ingredients are moist. Stir in Craisins® Dried Cranberries.

Turn dough onto a lightly floured surface and gather into a ball. Lightly flatten with the palm of your hand to a height of 2cm. Use a 6cm cu tter to stamp out rounds and place on the baking sheet. Brush with the beaten egg and sprinkle with 1 tbsp of sugar.

Bake for 12-15 minutes or until golden brown.


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