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These scones are so good for breakfast with a good cup of coffee or as a snack anytime you get hungry.1 cup self-rising flour 1 cup whole wheat flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 teaspoon cinnamon 1/2 teaspoon ginger 1/3 cup brown sugar 1/2 cup old-fashioned Quaker oats 2 teaspoons vanilla 4 tablespoons butter or margarine or 1/2 stick, cut in small pieces 2 eggs 1/2 cup sour cream 3/4 cup buttermilk 3/4 cup dried cranberries 3/4 cup walnut pieces or nuts of your choice Using a whisk mix self-rising flour, whole wheat flour, baking powder, baking soda, salt cloves, cinnamon, ginger, oats and brown sugar together in a large bowl. Cut in butter. In a smaller bowl mix sour cream, eggs, buttermilk and vanilla with a spoon. Pour liquid into the bowl with the flour and mix. Fold in craisins and nuts. Pour dough out onto a floured surface and pat or roll out into medium sized squares about 1 inch thick. Cut squares into triangles. ( I use a pizza cutter to do this). Spray a baking sheet and place scones on sheet so they don’t touch each other. Melt some butter and brush the tops. Bake in preheated 425 degree oven for 20 to 25 minutes. Makes about 12 scones depending on size you cut your triangles. Serve with your favorite jam, jelly, butter, syrup or topping. We like them with the topping recipe below drizzled over the scones. Enjoy! Topping for Scones 1 cup confectionery sugar 1 tablespoon light corn syrup 3 or 4 tablespoons milk Whisk together in a bowl and drizzle over scones. You might also like my recipe for Nutty Blueberry Scones or the recipe for Pumpkin Scones. Click to follow The Southern Lady Cooks on Facebook. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.