This Yummy Oatmeal Raspberry Scone Recipe is made with dried raspberries (or substitute with dried cranberries), and it makes the perfect breakfast, or tea time scones!
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*FTC Disclosure: As an Amazon Associate I earn from qualifying
purchases with no extra cost to you
If you have dried raspberries (or cranberries) on hand, and you are searching for an idea of what recipe to make, you have just found a good choice here!
1 tsp. baking soda
1 cup sour cream
3 cups all-purpose flour
1 cup granulated sugar
1 tbsp. baking powder
1 tsp. salt
1 cup butter, cold, cubed (1" pieces)
1 cup quick oats
1 cup dried raspberries
1 egg, medium size
1 tbsp. milk
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.
If you have difficulty finding dried raspberries where you live, you may wish to purchase them online at *Amazon.com.
Click on the images for more product information and customer reviews.
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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