Cranberry Almond Oat Scones
3 C. flour
2 C. old-fashioned or quick oats
1 1/4 C. sugar, divided
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. ground nutmeg
1/2 C. butter, cut into small pieces
1 roll almond paste
1 (12-oz.) pkg. whole cranberries, washed and drained
8 ozs. plain yogurt
1 t. almond extract
2 T. melted butter
Preheat oven to 375° F. Grease 2 (9-inch) layer cake pans.
Combine flour, oats, 1 cup sugar, baking powder, baking soda, salt, nutmeg and
butter. Mix with a mixer or in a food processor until the butter is very small
and ingredients are well mixed. Dump into a large bowl.
Using the large hole side of a box grater, grate the almond paste directly into
the flour and toss.
In a food processor, coarsely chop the cranberries and add to the flour mixture.
Stir in yogurt, eggs and almond extract until well mixed and the thick batter
comes together in a ball.
Divide the dough in half and pat into the greased cake pans. Brush tops with
melted butter and sprinkle with remaining 1/4 cup sugar.
Bake for 18 to 20 minutes until the tops are light brown. Slice in wedges to
Makes 21 scones.