Oat Bran Ginger Cranberry Scones

Prep and Cook

• 1
  Preheat the oven to 450 degrees and line a large baking sheet with parchment paper.
• 2
  In a large mixing bowl, whisk together the flour, oat bran, brown sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Add the butter and, using a pastry cutter, two knives or your fingers, cut the butter into the flour mixture until you are left with pieces no bigger than peas.
• 3
  Stir in the orange zest and dried cranberries. Whisk together the eggs, cream and molasses in small bowl.
• 4
  Pour the egg mixture into the flour mixture and mix with a fork until the dough begins to come together. If the dough is too dry, add a little cream until clumps of dough start to form.
• 5
  Turn the dough out onto a floured work surface, and knead it gently until it comes together. Divide it into two equal pieces and shape each into a 6” circle. Using a sharp knife cut each round into 6 equal pieces.
• 6
  Arrange the scones on the prepared baking sheet spacing them 2” apart. Brush the tops with cream, and sprinkle with coarse sugar. Bake for 10-12 minutes, or until puffed and golden brown.
• 7
  Cool the scones on the baking sheet for 1 minute before transferring to a wire rack to cool further, if desired. Store in an airtight container for up to 3 days. To reheat scones, arrange them on a baking sheet and heat in a 300-degree oven for 5 minutes.