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.
Recipe by The Crepes of Wrath at