Oatmeal Raspberry Scones


  • 1 large egg
  • ½ cup cold buttermilk
  • 2 cups all-purpose flour
  • 1 1/3 cups old-fashioned oats
  • 2/3 cup sugar
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • Pinch of cinnamon
  • 8 tbsp. cold unsalted butter, grated on a large grater or cut into small pieces
  • 1 cup fresh or frozen raspberries

Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the egg and buttermilk in a liquid measuring cup. Stir together; set aside.

Whisk together the flour, oats, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Add the butter to the bowl and toss. Cut the butter into the flour mixture with a pastry blender or fork until the mixture so that the mixture is crumbly.

Pour the egg and buttermilk mixture into the dry ingredients and mix with a fork just until incorporated (the mixture will be sticky). Fold in the berries just until incorporated (be particularly gentle if using fresh berries).

Gently knead the dough 6-10 times, just until it comes together into a sticky dough. Portion the dough out into 8-12 scones, depending on the size you prefer, and transfer to the prepared baking sheet. Bake for 20 minutes or until golden brown. Transfer to a cooling rack and let cool for at least 10 minutes before serving.

From Annies Eats


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s