- 1/3 cup brown sugar
- 2 tablespoons butter
- 1 1/2 cups flour
- 1 cup oats
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons orange peel
- 1/2 cup butter or margarine, softened
- 1/2 cup milk
- 1 egg
Preheat oven to 350ºF. Combine topping ingredients in a small mixing bowl. Set aside.
Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas using a pastry blender or fork.
Combine egg and milk in a small mixing bowl. Add to dry ingredients, mixing thoroughly. Stir in dried cranberries.
Spread batter into a 9-inch circle on an ungreased cookie sheet. Carefully spread or pat topping onto dough. Cut into 8 wedges. Bake for 25 minutes or until golden brown. Remove scones from
oven and re-cut wedges. Makes 8 scones.