Gingered Cranberry Scones

• 2 cups all-purpose flour
• 1/2 cup quick-cooking oats
• 1/3 cup sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1 cup sour cream
• 1 large egg, lightly beaten
• 1/2 cup dried cranberries, coarsely chopped
• 1/4 cup crystallized ginger, chopped
• 2 teaspoons grated lemon zest
• 2 tablespoons heavy whipping cream
• 2 tablespoons coarse sugar

1. In a large bowl, combine the flour, oats, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; stir into crumb mixture just until moistened. Stir in the cranberries, ginger and lemon zest. Turn onto a floured surface; knead 10 times.
2. Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased
3. . Brush with cream; sprinkle with coarse sugar.
4. Bake at 375u0b0 for 20-25 minutes or until golden brown. Serve warm.

flour, oats, sugar, baking powder, baking soda, salt, cold butter, sour cream, egg, cranberries, crystallized ginger, lemon zest, heavy whipping cream, coarse sugar

Taken from www.tasteofhome.com/recipes/gingered-cranberry-scones/ (may not work)