- 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