Serves: 5
Total Calories: 336

1/2 cup quick-cooking oats (not instant)
1/2 cup ground flaxseed
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup dried cranberries
3/4 cup low-fat buttermilk
1 egg white
1 tablespoon turbinado (raw) sugar

Set Global Sun Oven out to preheat.

Spray two baking pans with nonstick spray or line with parchment paper.

Whisk together flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles fine crumbs with some small pieces of butter remaining. Gently stir in cranberries. Set aside 1 tablespoon of the buttermilk. Whisk together the remaining buttermilk and the egg white in a small bowl. Add to the flour mixture and stir just until the flour mixture is moistened (the dough will be soft).

Gather the dough into a ball and place on a lightly floured surface; divide in half. Knead each half 2 times. Place the 1 piece of dough on each baking pan. Pat each piece of dough into a 6-inch round. Using a long thin knife sprayed with nonstick spray cut each round into 6 wedges (do not separate the wedges).

Brush the scones with the reserved buttermilk and sprinkle evenly with the turbinado sugar. Bake, stacked or one at a time, until a toothpick inserted into the center comes out clean, 20-25 minutes (may take longer if baking both rounds at the same time). Let cool on baking sheet on a rack 5 minutes. Slide each round, or lift off using a rimmed baking sheet and parchment paper, onto a rack and let cool completely. Separate the wedges.

These scones can be frozen for easy weekday breakfast treats. Thaw at room temperature to serve.

I usually freeze most of the scones so I bake them in two batches. If you prefer to bake them in one go use a pan with a high rim for one round so you can stack the second one on top without touching the bottom dough.

Nutritional Facts:

Serves: 5
Total Calories: 336
Calories from Fat: 126

More Recipes from the Sun Oven Cooking Cookbook:
Big Sun Oven Oatmeal Cookies
Cantuccini
Chocolate and Vanilla Pinwheels
Solar Apricot Squares
Solar Baked Oatmeal Bites
Solar Breakfast Bars
Sun Oven Almond Apricot Bars
Sun Oven Almond Macaroons
Sun Oven Coconut Raspberry Bars
Sun Oven Cranberry Orange Garibaldi's
Sun Oven Maple Cookies
Sun Oven Maple-Glazed Bars
Sun Oven Molasses Cookies
Sun Oven Muesli Cookies
Healthy Solar Scones