This Oatmeal Raspberry Scone Recipe is made with fresh OR frozen, red OR black raspberries, making the best fruit scones to enjoy for a breakfast, brunch or tea time snack with raspberries!
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1 large egg
1/2 cold buttermilk (or 1/2 cup whole milk plus 1 tsp. vinegar)
1 2/3 cup all-purpose flour
1 1/3 cup oats
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
3/4 cup fresh or frozen red raspberries (or black)
2/3 cup cold butter,unsalted, grated or cut into small pieces
In a small bowl, stir the eggs and buttermilk together and set aside.
In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt and the nutmeg.
Add the grated butter to the dry mixture above, and, using your fingers mix the two together to combine, until the mixture resembles coarse crumbs.
Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork just until the dough combines. The dough will be wet and sticky.
Add the raspberries.
Transfer the dough to a lightly floured surface and knead it gently about 7 times, and then pat, or roll it into a round shape that is about 1 1/2 inches thick.
Using a 1/4 cup scoop (ice cream scoop will work), scoop 12 scone dough balls.
Place the scone dough on a parchment lined baking tray and bake (on the center rack in the oven) at 400° F for 20 minutes or until they start to turn golden brown.
Remove from oven and allow to cool.
Makes 12 scones.
Tips for How to Store Flour:
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