Oatmeal Raspberry Scones

Sometimes I’ll have a recipe saved for a long time, and suddenly, inexplicably, I have to make it now.  No matter that I was perfectly content having it on the “to try” list for months, it suddenly becomes an urgent matter and I just can’t wait any longer.  That’s what happened with these scones.  I suppose the timing worked out perfectly because with the beautiful red raspberries, they were a fitting Valentine’s Day breakfast.  (By the way, I love these cute dishes my brothers bought me for my birthday!)  I wondered if the oatmeal would make the texture of the scone dense or chewy, but these were still as light, airy and buttery as I had hoped.  I do think the oatmeal provided an extra dimension of flavor, plus it is a little bit healthier than using all white flour.

Even if you don’t have an immediate need for the full batch (8-12, depending on the size), go ahead and make the dough anyway.  You can freeze the shaped scones before baking, wrap them in foil or plastic wrap and store in a freezer lock plastic bag.  When you are ready to use them, remove the foil or plastic wrap and bake them straight from the freezer.  Just add a few minutes to the original baking time, until they are warmed through.  They taste just like you made them that day!  I love having scones in the freezer – but of course, I love it so much that such a surplus never seem to last long…

Oatmeal Raspberry Scones
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1 large egg
½ cup cold buttermilk
1 2/3 cup all-purpose flour
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
Pinch of nutmeg
10 tbsp. cold unsalted butter, grated on a large grater or cut into small pieces
¾ cup fresh or frozen raspberries

Preheat the oven to 400˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.

Combine the egg and buttermilk in a liquid measuring cup.  Stir together; set aside.

Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large mixing bowl.  Add the butter to the bowl and toss.  Cut the butter into the flour mixture with a pastry blender or fork until the mixture so that the mixture is crumbly.  Pour the egg and buttermilk mixture into the dry ingredients and mix with a fork just until incorporated (the mixture will be sticky).  Fold in the berries just until incorporated (be particularly gentle if using fresh berries).  Gently knead the dough 6-10 times, just until it comes together into a sticky dough.  Portion the dough out into 8-12 scones, depending on the size you prefer, and transfer to the prepared baking sheet.  (A large dough scoop is a good tool, but not necessary.)

Bake for 20 minutes or until golden brown.  Transfer to a cooling rack and let cool for at least 10 minutes before serving.

Source: adapted from Joy the Baker, originally from Baking: From My Home to Yours by Dorie Greenspan

33 Responses

  1. Yum! And I love your C&B dishes!!

  2. Love the idea about freezing the dough. I’ve done it with cookies for years but never tried it with scones. Wonder if it would work for regular biscuits too…

  3. Your scone look so beautiful and sound healthy!

  4. I love scones and this looks like a new twist on them. The dishes your brothers gave you are so adorable! Love that they match the raspberries in the scones!

  5. this looks so wonderful — I have all the ingredients and I might just have to try them!

  6. These look so delicious! And your plate/cup combo is adorable! I love hearts…so those are super cute to me!

  7. These look SO yummy!

  8. I want one of those with my cup of coffee 🙂 I will have to remember this one when I have company next week! Who wouldn’t love a raspberry scone!!? DELISH!

  9. These scones look heavenly! I love the colors or the scones and the colors in the picture. And you know, I never even thought about keeping scones in the freezer ready to be baked. What a great idea and anytime a friend comes by and I have a fresh scone for them, they will think I am so fancy 🙂

  10. These are gorgeous, Annie! I love that you added oatmeal to them. 🙂 And the plates from your brothers are darling. 🙂

  11. You did a wonderful thing with this one.That burst of red looks irresistible!

  12. Oh yum! I’ve tried this recipe using blueberries, and they were fantastic. I agree that the texture is surprisingly light, and the oatmeal give it a bit of a ever so slightly dry flavor, as a scone should be! I love you idea to freeze them! I am definitely going to steal this idea. 🙂

  13. OMG- as if my butt isn’t big enough as is! I could eat a WHOLE tray of those! DIVINE!!!

  14. I love your dishes! The raspberry scones look beautiful on them. Wish I had thought of something as pretty for Valentine’s Day! 🙂


  15. You’re photo looks so inviting!!

  16. Annie-Do you think you can make these using steel cut oats? Also, we have a great food challenge going on: Eating your words! a fun challenge, a great prize and not yet announced, a celebrity judge!

    • Hi Jennifer,
      I’ve never used steel cut oats, so I can’t comment on that. You could certainly try it!

  17. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm looks delicious! oats in a scone almost makes them sound healthy! 😉

  18. These sound so good! And what a great idea to keep them in a freezer- looks like my Sunday mornings are gonna get more perfect! 😀

  19. I baked these this morning and my husband loved these. Mine did spread out more than I expected. They looked more like cookies but were delicious. I did freeze some like you suggested and am curious as to whether they will spread out like the others. Thanks for sharing.

  20. These look lovely – hearty and wholesome

  21. Yummy! I was looking for scones recipes…this is definitely in my to-do-(soon)-list.

  22. I LOVE that plate and mug!!

  23. They look lovely and I’ve been so anxious to try them!
    Finally did this morning, and found that they spread more than I expected. (Glad to see someone else mention that, too, Leslie.) They were very light in texture, surprisingly so considering the qty. of oats. They were tasty, but teetered on the edge of tasting too much of butter. I may try them again and cut the butter down a bit.

  24. beautiful recipe! and sounds easy enough! 😉 thank you, will make these for sure!

  25. these were delicious!! did you find this batter to be too soupy to really shape? because my “shapings” were just blobs….but really tasty regardless!

    • Aly, I wouldn’t necessarily call it soupy, but it is definitely on the stickier side of scone doughs. This is the kind I find much better for drop scones than really trying to shape them.

  26. these look great! i’m going to try them tonight. strawberries are in season here so i have those – do you think i can sub for the raspberries?

  27. I made these tonight and they are good. I think next time I would sprinkle a little sugar on top before baking. I know scones are usually not so sweet, but a little sugar crunch on top would satisfy my morning sweet tooth 🙂

  28. Hi Annie:

    Do you use liquid buttermilk for these scones as well as other recipes that call for buttermilk? I made these scones today and they taste delicious; however, the dough wasn’t sticky or tacky as other people have commented. I used cultured buttermilk blend instead of liquid buttermilk because that’s what I had on hand. The taste came out wonderfully but the dough didn’t want to stick together.

    • Kristin,
      I use liquid buttermilk – I’ve never heard of the kind you use. The issues so many people were having with the dough being too sticky was due to a typo that has since been corrected (months ago). Scone dough usually isn’t very sticky and can be difficult to come together. I am sure cultured buttermilk would make that even more true.

  29. Thanks, Annie – that must have been why the dough wasn’t sticking together. The scones were so delicious even with a less-than-optimal texture, I can’t wait to try them again using liquid buttermilk.

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