These cranberry oat scones are chewy and buttery, with a hint of cinnamon-orange flavor.
6 1/2Tbsp.white sugar
zest of 1 orange
2/3 c.oat milk (or other milk)
Preheat oven to 375 and line a rimless baking sheet with parchment paper.
In a large bowl, combine flour, oats, salt, cinnamon, baking powder, baking soda, and sugar. Using a box grater, grate in the cold butter and mix until the dough is crumbly. Zest 1 orange directly into the bowl, add cranberries, and mix.
In a measuring cup, combine Greek yogurt and oat milk. Pour into the dough little by little until moist enough that it comes together in a cohesive ball. (You may not use all of the oat milk mixture.)
On the parchment-lined baking sheet, flatten the dough ball into a 2-inch-tall disc. Using a sharp knife, slice the disc into 8 equal pieces and separate them slightly.
Bake in the preheated oven about 25 minutes or until the tops of the scones begin to brown. Store in an airtight container.