Cranberry Almond Multigrain Scones

What was the first thing you ever baked? This was mine! I still have pictures from that fateful day. So these scones have a special place in my heart.

My mom found this recipe for scones when I was in high school and my brothers and I loved when she made them. They’re great for breakfast because they’ve got so much substance and the lemon glaze on top adds a nice touch of sweet to these delicious scones. If you want to try making a low-fat treat that will serve as breakfast for a few days, these scones should be what you go for! Recipe after the jump, as always.

Cranberry Almond Multigrain Scones
It’s so hard for me not to eat all of the Craisins while I’m making these.

Cranberry Almond Multigrain Scones
Combine all of your dry ingredients; the flour, wheat bran, lemon zest, millet, poppy seeds, oats, baking powder, cinnamon, salt, and nutmeg.

Cranberry Almond Multigrain Scones
Beat together the eggs, sugar, almond extract, and oil.

Cranberry Almond Multigrain Scones
Beat the dry ingredients into the wet ingredients until just moistened. Then fold in your cranberries and almonds (if you’re using them).

Cranberry Almond Multigrain Scones
Grease your scone pan with Pam and fill 2/3 full. Bake at 375 degrees F for 15-10 minutes. If you don’t have a scone pan, you can just drop spoonfuls of batter on a baking sheet like a cookie.

Cranberry Almond Multigrain Scones
While they bake, squeeze your lemon juice for the glaze and whisk with the powdered sugar.

Cranberry Almond Multigrain SconesCranberry Almond Multigrain Scones
Place on a cooling rack or just place on tinfoil/parchment paper and drizzle your glaze over top of the scones.

Cranberry Almond Multigrain SconesCranberry Almond Multigrain Scones
I made some by just dropping them on a baking sheet, too, because I only had one scone pan (my mom’s), haha.

Cranberry Almond Multigrain Scones
I wish we still had some! I ate the last one for breakfast this morning.

Cranberry Almond Multigrain Scones

Cranberry Almond Multigrain Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 scones
For the Scones:
  • 1 egg
  • ½ cup sugar
  • 5 tablespoons grape seed or canola oil
  • 1 teaspoon almond extract (optional)
  • ¼ teaspoon lemon zest
  • ½ cup oatmeal (not instant)
  • ¼cup wheat bran
  • 1½ cups unbleached white flour
  • 2 tablespoons millet
  • 2 tablespoons poppy seeds
  • 1½ cup dried cranberries (or any other dried frut)
  • 1 cup almonds (or any other nut)
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup milk
Lemon Glaze:
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup confectioners' sugar
  1. Preheat oven to 375° F.
  2. Whisk the egg, sugar, almond extract, and oil together in a bowl. Mix the lemon zest and the flour, wheat bran, millet, poppy seeds, oats, baking powder, cinnamon, salt, and nutmeg together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout.
  3. Slowly add the dry ingredients into the egg, almond extract, sugar and oil, and mix to create a thick dough. Add the milk and mix well. Fold in your cranberries and almonds.
  4. Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet (or use a scone pan), leaving 2 inches of space between. You should have about 10 scones. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes.
  5. With a fork or a whisk, mix together the lemon glaze ingredients until the sugar is completely dissolved. Drizzle 1 tablespoon ever each scone.


8 Responses

  1. Joanne says:

    I think think is the best family recipes we have. We all make it, from MY Mom to my sister and now my daughter…. hopefully it will be one of those recipes you hand down for generations. Delicious, healthy and good for running out the door with a cup of coffee! or a light lunch. Right Arm!!
    Love Mommy

  2. Donna says:

    These are my favorite!! I use olive oil and it works great. Grandma even made these for me when I was visiting her this summer. We did a lot of long hikes and they really give you energy. I make them for Griffin when he goes backpacking. They’re fun because you can do so many variations with them. Yummy!! I want a scone pan!
    Love, Auntie Donna

  3. Ingrid says:

    It’s so nice to hear of recipes that “belong” to a family!
    I’ve never made scones, perhaps I should give these a try…you haven’t steered me wrong before. :-)
    BTW, I gave you an “award”!
    Oh, and I picked up a bunch of butterfingers!

  4. Janaki says:

    You know you are the shit when you have SCONE PAN JUST FOR SCONES. O hai Ina.
    Looks delish as usual!

  5. Janaki says:

    Also, Tina Fey is ~*divine perfection*~ so you should be happy that she looks like you.

  6. Meridith says:

    Those scones look and sound delicious. I will have to try to them.

  7. Eva says:

    I made these today and OMG let me tell you they are sooooooooooo delicious!
    Totally a new favorite 😀
    Thanks a lot for the recipe!

  8. Brooke says:

    Oh, thanks so much for sharing recipes. It was getting hard several years ago before all of these great websites started, and yours is really exciting. I just love it when people share the free love of recipes. You are super for passing on the food love!

Leave a Reply

©2022 The Crepes of Wrath