- 1 ½ cups all-purpose flour
- ½ cup oat bran
- 2 Tbsp packed dark brown sugar
- 2 ½ tsp baking powder
- ¾ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp fresh grated nutmeg
- 5 Tbsp cold butter, cut into cubes
- 1 tsp grated orange or clementine zest
- 1/3 cup dried cranberries
- 2 large eggs
- ¼ cup cold heavy cream (35%)
- 1 Tbsp molasses
- Coarse sugar for sprinkling
Prep and Cook
Preheat the oven to 450 degrees and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, oat bran, brown sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Add the butter and, using a pastry cutter, two knives or your fingers, cut the butter into the flour mixture until you are left with pieces no bigger than peas.
Stir in the orange zest and dried cranberries. Whisk together the eggs, cream and molasses in small bowl.
Pour the egg mixture into the flour mixture and mix with a fork until the dough begins to come together. If the dough is too dry, add a little cream until clumps of dough start to form.
Turn the dough out onto a floured work surface, and knead it gently until it comes together. Divide it into two equal pieces and shape each into a 6” circle. Using a sharp knife cut each round into 6 equal pieces.
Arrange the scones on the prepared baking sheet spacing them 2” apart. Brush the tops with cream, and sprinkle with coarse sugar. Bake for 10-12 minutes, or until puffed and golden brown.
Cool the scones on the baking sheet for 1 minute before transferring to a wire rack to cool further, if desired. Store in an airtight container for up to 3 days. To reheat scones, arrange them on a baking sheet and heat in a 300-degree oven for 5 minutes.