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Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole-wheat flour, sugar, baking powder, ginger (or cinnamon), baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
In a small bowl, beat egg product (or eggs) slightly; stir in buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (some of the dough may look dry).
Turn out onto a floured surface; knead for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough. Cut into 12 wedges.
Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are light brown. Serve warm.