Oatmeal Raspberry Scone RecipeHere is a healthy and easy to make Raspberry Scone Recipe, with oatmeal, which creates great scones, more moist than many other scone recipes. This recipe uses dried raspberries. Make these oatmeal berry scones today!*Note - you can also substitute dried cranberries in the place of the dried raspberries, for an equally scrumptious scone! Ingredients 1 tsp. baking soda Directions In a small bowl, combine the baking soda and the sour cream, and set aside. In another, larger bowl, combine the flour, sugar, baking powder and the salt. Using a pastry blender, or forks, cut in the butter until it resembles coarse crumbs. Add the oats and the dried raspberries to the above mixture, stirring to mix. Stir in the sour cream, as you continue to combine the ingredients, as the dough begins to come together. Transfer the dough to a flat surface and knead the dough until it comes all together and form it into a ball shape. On a lightly floured surface, roll out the dough into a circle shape that is about 7" across and about 1" thick. Cut the dough into eight equal pieces. Transfer the scones to a baking sheet lined with parchment paper. In a small bowl, beat the egg (with a fork), and add the milk, and beat again. Using a pastry brush, coat the scones with the egg mixture, two times. Bake the raspberry scones at 350° F for 25 - 30 minutes, or until the scones are golden brown and a toothpick comes out clean when inserted in the centre of the scones. Serve warm or at room temperature plain, or with clotted cream, butter or jam!
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