Preheat oven to 400 degrees; grease a baking sheet or line with parchment, and sprinkle with the rolled oats. In a small bowl, cover the dried cranberries with boiling water and let stand for 10 minutes. In a medium bowl, combine the flour, All-Bran, brown sugar, baking powder and salt. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse crumbs. Drain the plumped cranberries and add to the dry mixture along with the buttermilk. Stir until a sticky dough is formed. Turn the dough out onto a lightly floured work surface and knead about 6 times, just until the dough holds together. Divide into 3 equal portions and pat each into a 1-inch thick round about 4 inches in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the scones 1 inch apart on the baking sheet. Bake for about 15 to 18 minutes until crusty and golden brown. Serve immediately.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.