Cranberry Almond Scones with Oats

Sweet, tart and nutty, with a pop of tart cranberries and crunch of toasted almonds in every moist, sweet bite. 

Scones make an ideal addition to your breakfast and brunch table because they're easy to make and they feed a crowd. This version is sweet, tart and nutty - all at once. I even added oats for texture, flavor and more wholesome goodness. And, when you use your food processor, they come together in about 5 minutes! (Oh, and I used frozen cranberries, so there's no need for fresh produce). 

Freezer Friendly: These scones freeze beautifully, so you can make them in advance and freeze for a future treat. To prep for freezing, wrap the cooled scones (unsliced would be ideal) tightly in plastic wrap and then foil. Freeze for up to 3 months. 

Cranberry Almond Scones

1 1/2 cups all-purpose flour
1 cup oats, regular or quick-cooking
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut up 
2/3 cup evaporated milk or regular milk
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/2 cups frozen cranberries, keep frozen until ready to use
1 tablespoon sliced or slivered almonds

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 

In a food processor or large bowl, combine the flour, oats, sugar, baking powder, and salt. Mix or pulse on and off to combine. Add the butter and pulse on and off until the mixture resembles coarse meal (or use your fingers to work the butter into smaller pieces).
Add the milk, egg, vanilla extract, and almond extract and pulse on and off or mix until blended. Add the cranberries and pulse or mix until JUST blended, without chopping up the cranberries too much.
Transfer the dough to the parchment-lined baking sheet and shape into a 9-inch circle (the mixture will be sticky, that's OK). Sprinkle the almonds over top. 
Bake for 20 to 25 minutes, until golden brown and a wooden pick comes out clean.
Cool on a rack for 5 to 10 minutes.
Slice the scone into 12 wedges and serve warm or room temperature.

Makes 12 scones