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.

Found at Annie’s Eats, adapted from Joy the Baker, originally from Baking: From My Home to Yours by Dorie Greenspan

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