Cranberry Orange Scones

Ingredients

1 1/2 cups all purpose flour
1/2 cup oat bran 
1/3 cup sweetened dried cranberries, chopped 
1/3 cup or brown sugar 
2 tsp baking powder
1 tsp baking soda 
1/2 tsp sea salt 
1 cup low-fat buttermilk 
2 Tbsp unsalted butter, melted 
1/2 tsp vanilla extract 
zest of 1 orange 
1 egg 


Directions 

Preheat oven to 400 F. Spray a large baking sheet with olive oil and set aside. 

In a large bowl, combine flours, oat bran, cranberries, sugar, baking powder, baking soda, and salt. 

In a medium bowl, whisk together buttermilk, butter, orange zest, and vanilla. Add wet ingredients to dry ingredients. 

Stir until a soft dough forms. Add a bit more flour if dough is too sticky (I had to add about 2 Tbsp). 

Turn dough onto a lightly floured surface and divide into 2 pieces. Shape each piece into a ball. Place balls on baking sheet and pat dough to 3/4- 
inch circles, about 6 inches in diameter. Using a sharp knife, cut each circle into 6 wedges, but do not separate them. 

To make the glaze, lightly beat egg with 1 Tbsp of water in a small bowl. Brush glaze lightly over top of dough (you will use less than half of the
glaze). 

Bake scones for 15 - 17 minutes, until scones are puffed up and golden.