Dairy-Free Cranberry Oatmeal Scones

I've been playing with a scone recipe for a while. This one is the best so far. I cannot have dairy so this really tastes great without the milk. Great when they are still warm. Lightly dusting them with confectioners' sugar right out of the oven is fabulous.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 348 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• ½ teaspoon salt
• 1 tablespoon white sugar
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ cup white sugar
• ½ cup butter, melted
• ½ teaspoon ground allspice
• 1 cup rolled oats
• 1 ½ teaspoons baking powder
• ½ teaspoon pumpkin pie spice
• 1 cup dried cranberries
• ½ cup soy milk

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.

Step 2

Combine flour, baking powder, baking soda, and salt in a bowl. Mix well. Add melted butter and mix just until clumps start to form. Add cranberries, oats, pumpkin pie spice, allspice, cinnamon, and nutmeg. Make a well in the center of the bowl.

Step 3

Separate egg into 2 bowls. Add soy milk and 1/4 cup white sugar to the egg yolk; mix well. Add 1 tablespoon white sugar to the egg white. Whisk until fluffy.

Step 4

Pour egg yolk mixture into the center of the flour mixture. Fold together until dough just comes together. Mound dough into a circle and cut into wedges like you would a pizza. Transfer scones to the prepared baking sheet; brush egg white mixture over the top.

Step 5

Bake in the preheated oven until tops are lightly golden brown and a toothpick inserted into the center comes out clean, 10 to 16 minutes.