Cranberry Orange Oat Scones

Cranberry Orange Oat Scones

Quaker® Oats

"These tender scones with oats, cranberries, and a hint of cinnamon are great with your morning coffee or tea."
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27 m servings 190 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 400 degrees F. Lightly spray cookie sheet with cooking spray.
  2. In large bowl, combine flour, oats, sugar, baking powder, baking soda, cinnamon and salt; mix well.
  3. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried fruit and orange zest.
  4. Add combined buttermilk and egg substitute to flour mixture all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)
  5. Drop dough by 1/4 cup portions 2 inches apart onto cookie sheet.
  6. Bake 12 to 15 minutes or until very light golden brown.
  7. Serve warm.


  • Note:
  • You can use 2 lightly beaten egg whites instead of the 1/4 cup egg substitute.

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