Orange-Cranberry Oatmeal Scones

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Oatmeal cranberry raw scones

Orange-Cranberry Oatmeal Scones

Rating: 41


  • 1½ cups (276 g) oat groats, soaked 8-12 hours or overnight, drained
  • ¾ cup (109 g) soft Medjool dates
  • 1 teaspoon grated orange zest or 1 teaspoon orange extract
  • ½ cup (60 g) dried cranberries or cherries
  • ½ cup(50 g) walnuts, chopped


  1. Place the well-drained oats into a food processor and process until the oats break down and start to stick. Scrape down the sides with a spatula if needed.
  2. Add the dates and orange zest and process until he mixture balls up into dough.
  3. Transfer to a mixing bowl and combine the cranberries/cherries and walnuts by hand.
  4. You can either: a) Place mixture in the center of a non-stick surface and press the dough into a ¾-inch to 1-inch-high round shape or b) Use a small cookie scooper (about a tablespoon) and press between wax paper or parchment into ½-inch round cookie.
  5. Cut into 8 wedges, if using one large round, and place onto a mesh dehydrator tray. Place cookies onto mesh sheet.
  6. Dehydrate at 110˚F for 5-6 hours or 4 hours for small cookie. If using oven, set at low temperature and monitor for desired consistency.


Scones/cookies will keep for 5-7 days in an airtight container in the refrigerator or for 1 month in the freezer.

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