As I mentioned in the post below, I bought a large pint of raspberries yesterday. I love scones, so I searched for some raspberry scone recipes yesterday. I thought Martha’s sounded good, but a little intense. Then I found Annie’s Eats version which also included oatmeal. I thought they sounded great & pretty easy. And they are! I made them a little different, so I’m posting how I did them.

Oatmeal Raspberry Scones
1 large egg
1/2 c cold buttermilk (I used 1/2 tbsp distilled white vinegar & 1/2 c skim milk)
2/3 c whole wheat flour
1 c all purpose flour
1 1/3 c oats
1/3 sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
pinch of nutmeg (I sprinkled a little in)
10 tbsp cold unsalted butter, cut into small pieces
about 1 c fresh raspberries

Preheat oven to 400F. Line cookie sheet with parchment paper or silicone baking mat.

Combine egg & buttermilk in measuring cup. Set aside.

Whisk together the flour, sugar, baking powder, baking soda, salt & nutmeg in large mixing bowl. Add the butter and cut it into the dry mixture. I used a knife then a fork to do this until it mixed & was crumbly.

Pour the egg mixture into the dry and mix with a fork until just incorporated. Gently fold in the berries. I used my hands at this point to combine. It becomes a sticky dough which I flattened into one hand. I then cut it like a pizza to make 8 triangle scones. Put on baking sheet.

Bake 20 minutes or until golden brown. Place on cooling rack and let cool at least 10 minutes before serving. Enjoy!