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UW Health SMPH
American Family Children's Hospital

Irish Oat Cranberry Scones

Irish Colcannon Soup and Scones; Advances Recipe of the Month provides nutritious ideas for staying healthyServe these tender sweet scones with Irish Colcannon Soup, or another hearty soup. They are also great for a breakfast treat.



2 cups flour
1/2 cup rolled quick oats
1/2 cup sugar*
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter or margarine
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/3 cup low fat buttermilk or low fat vanilla yogurt

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt. Stir to mix. Add butter in thin slices. Using a knife or a pastry blender, cut butter into dry ingredients until mixture resembles course corn meal. Add buttermilk or yogurt. Stir just until blended. Do not over mix. If mixture is too dry, add an extra tablespoon buttermilk or yogurt.
There are two ways to form the dough:
  • Divide dough into 4 large pieces. Place each piece on baking sheet and pat dough into a large circle, about 1 inch thick. After baking, cut each circle into small pie shaped wedges.
  • Using teaspoons, drop rounded teaspoons of dough onto baking sheet.
Bake for 15 - 10 minutes or just until lightly brown. Do not over-bake.
*Note: Reduce sugar to 1/3 cup if you prefer scones that are not as sweet.


Makes 32 small scones.


Nutritional Information per serving


Calories 80
Fat., gm. 3
Protein, gm. 1
Carbs., gm. 11
Cholesterol, mg. 8
Fiber, gm 0.2