Oatmeal Cranberry Pecan Scones

I love eating scones! While these are not the soft, flaky, English variety, they are a yummy treat to look forward to at breakfast time.  And David doesn't need any convincing to eat these :-)  In a lot of ways, these have everything you want in breakfast in one baked treat: oats, fruit, nuts, eggs, milk, oj.  This takes about 30 minutes from beginning to end, so go whip up a batch and enjoy them tomorrow morning!

Oatmeal Cranberry Pecan Scones

Dry ingredients: 
  3/4 c. whole wheat flour
  3/4 c. all purpose flour
  1 1/4 c. oatmeal, coarsely ground (I measure then grind in my mini food processor)
  1/2 c. sugar (I sometimes use 3/4 c. brown sugar instead)
  1 T. baking powder
  1/2 t. salt  

Wet ingredients:
  1/2 c. unsalted butter, melted
  1 1/2 t. orange juice
  1/3 c. milk (I generally use 1 or 2 %)
  1 egg, beaten

1/2 c. pecans
1/2 c. dried, unsweetened cranberries


0. Preheat oven to 450°F
1. Mix the dry ingredients together in one small bowl.
2. Mix the wet ingredients in a medium or large bowl.
3. Coarsely chop pecans and cranberries.
4. Stir dry ingredients into wet ingredients.  

5. Mix in pecans & cranberries.

6. Make 12 mounds of dough on a cookie sheet.  I like to use parchment paper to keep them from sticking to the pan.  Sil-pat would work too.

7.  Bake for 12 minutes!  Enjoy, and let me know what you think.