Oatmeal Raspberry Scones
- 1 large egg
- 1 cup cold buttermilk
- 1 2/3 cup all-purpose flour
- 1 1/3 cups old-fashioned oats
- 1/3 cup sugar
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- Pinch of nutmeg (I omitted.)
- 10 tbsp. cold unsalted butter, grated on a large grater or cut into small pieces
- ¾ cup fresh or frozen raspberries
Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat.
Combine the egg and buttermilk in a liquid measuring cup.
Whisk flour, oats, sugar, baking powder, baking soda, salt, and nutmeg 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 gently only until incorporated. 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.