Raspberry Oatmeal Scones

November 28, 2018

  • Prep: 10 mins
  • Cook: 15 mins


1 3/4 Cups all-purpose flour

1/2 Cup oats

1/3 Cup sugar

2 tsp baking powder

1 tsp grated orange or lemon zest (optional)

1/4 tsp. baking soda

1/4 tsp salt

6 TBSP salted butter, room temperature, cubed

1 Cup Sujon Raspberries

2/3 Cup milk

1 tsp vanilla

1 large egg


1Preheat oven to 200ÂșC . Line a baking Tray with baking paper or coat with cooking spray.

2Combine flour, oats, sugar, baking powder, orange zest, baking soda and salt in a large bowl.

3Cut butter into flour mixture until it resembles coarse crumbs. Add berries to flour mixture and toss carefully to coat.

4Whisk milk, egg and vanilla together in a small bowl. Create a well in center of flour and berry mixture. Pour in milk mixture and gently mix just until dough forms.

5Flour hands and place dough on a well-floured work surface. Gently knead twice just to form into a ball.

6Pat into an 8-inch circle, about 3/4-inch thick. With a knife, cut into 8 even wedges.

7Place wedges on prepared baking sheet, leaving space between wedges. Brush tops with additional milk and sprinkle with additional sugar, if desired.

8Bake 14 minutes or until light golden brown. Cool on wire rack.


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