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

2 eggs

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 serve.

Makes 21 scones.