Orange-Cranberry Oat Scones (RAW)

Prep Time

20 minutes

Prep Notes

Oat Grouts must be soaked overnight - 8 hours


1 1/2 cup oat groats - certified gluten free (Cover with water and soak oat grouts overnight)
10 medjool dates - soak briefly if dates are a little hard
2 tsp fresh orange zest, or 4 drops doTerra Wild Orange Essential oil
1/2 cup unsweetened dried cranberries
1/2 cup raw walnuts or slivered almonds


Drain, and rinse soaked oat grouts very well. Add oats and dates to a food processor (s-blade) and process until oats break up and mix well with the dates. Next add the orange zest or orange oil. I like to use a little of both. Pulse a few times. Add cranberries and walnuts and pulse until well mixed, but DO NOT over-process.

Place the mixture in the middle of a nonstick surface and shape into a circle. Try your best to make a uniform circle. Use your hands and/or a rolling pin to gently put into place. 

Cut into 8 uniform pieces and transfer to a mesh drying tray. Dehydrate at 110 degrees for about 4 hours for super moist scones. If you like drier scones, dehydrate for 5-6 hours.

** If you do not have a dehydrator, place on a baking sheet. Bake in the oven on the lowest possible temperature. Convection is best because of the fan. Cook for 1-2 hours.

Store in an glass container for up to 5 days.


These scones are a little slice of heaven. With super simple ingredients they make up in a snap! Be sure to allow time to soak the oat groats. You will not be disappointed. Perfect snack with a cup of tea. xo