

Place oats in a food processor. Process until finely ground
Add butter; pulse 5 times until mixture resembles coarse meal. Be very careful - Don't over beat.
Add cranberries, and nuts. Use spatula to mix well.
Turn dough out onto a lightly floured surface; knead lightly 3 times.
Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter
Mix together jam and the remaining vanilla extract.
Add 1/2 teaspoon of jam into a hole. Don't over put it otherwise it will run all over a scone.
Bake for 14 minutes or until golden brown.
Remove from baking sheet; transfer to a wire rack
While they're cooling, combine powdered sugar and milk. Stir with a whisk until smooth.
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