Cranberry Oat Scones

I should preface this by saying that Brad doesn't consider these "real" scones. They are not as crispy on the outside - have a slightly sponge-like consistency, especially if they're not eaten fresh out of the oven.

1 3/4 cups  flour
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (1 stick) butter cold and cut into small pieces
3/4 cup old-fashioned rolled oats
1/2 cup dried cranberries
Zest of one  orange
2/3 cup buttermilk

Egg wash: 1 large egg, beaten together with 1T milk/cream

Preheat to 375; Makes 8 scones

1. In a large mixing bowl whisk together flour, sugar, salt, baking soda, and baking powder.
2. Cut in butter using pastry blender, until it resembles coarse crumbs.
3. Add the rolled oats, dried cranberries and zest.  Mix until combined.
4. Stir in the buttermilk (adding more if necessary) and mix just until the dough comes together.
5. Transfer to a lightly floured surface and knead the dough four or five times and then pat/roll dough into a circle that is 7" round and about 1 1/2" thick.  Cut this circle into 8 triangular sections.
6. Place the scones on the prepared baking sheet. Brush with egg wash; can sprinkle w/ sugar.
7. Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.


Optional:
To add glaze: Mix 1/2 c confectioner's sugar w/ 4 tsp OJ, drizzle over the scones.