Cranberry Apple Scones

A special fall treat. Moist and flavor packed scone every time. Can be stored in the freezer for up to 3 weeks.

Ingredients

• 2 cups all-purpose flour
• 1 cup rolled oats
• ⅓ cup granulated sugar
• 2 tsp. baking powder
• ½ tsp. salt
• ½ tsp. baking soda
• ½ tsp. ground cinnamon
• ¾ cup Tree Top Apple Sauce
• 2 tbs. butter or margarine
• ½ cup dried cranberries; chopped
• ½ cup shredded apples
• ¼ cup buttermilk
• ¼ cup honey; plus 2 tbsp.; divided
• 1 tsp. vanilla

Directions

1. Preheat oven to 400°F. Line a cookie sheet with parchment paper or spray with a nonstick cooking spray. In a large bowl, combine flour, oats, sugar, baking powder, salt, baking soda and cinnamon. Add ½ cup apple sauce and butter or margarine; cut in with a fork until mixture looks crumbly. Stir in dried cranberries and shredded apples. In a small bowl combine buttermilk and ¼ cup honey: add the flour mixture and stir until the dough forms a ball. Turn dough onto well floured surface and knead 8 to 10 times. Pat dough into 6 to 8 inch circle, cut into 8 wedges and place on prepared cookie sheet. In another bowl combine remaining apple sauce and honey, mix well and brush on wedges. Bake in preheated oven for 10 to 14 minutes or until tops are lightly brown. Remove cookie sheet to cool.