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
Ingredients
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
Directions
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!
Mmm!!! Those look (and sound) delish!!! Many thanks for sharing. Xoxo-BLC
These look fabulous! Great for a "healthier" dessert. How do you like using the silicone mat? Does it work well?