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The Best Raspberry Oatmeal Scone Recipe

by Jean Van't Hul
March 10, 2023
1.6K Shares
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This raspberry oatmeal scone recipe is healthy, delicious and bursting with raspberries! This is our favorite go-to breakfast scone.

Updated April 2023

There are so many great scone recipes out there, but we always come back to these raspberry oatmeal scones because they are healthy, fresh tasting, and so yummy!

This is Jean’s recipe and she is known as a scone lover and baker. And the best part about them is that kids love them, too!

raspberry scone pinterest
Photo by Jean Van’t Hul

Raspberry Oatmeal Scone Recipe

Adapted from Annie’s Eats‘ Oatmeal Raspberry Scones

Note: You can find the printable recipe at the bottom of this post.

INGREDIENTS

  • 1 2/3 cup flour (all-purpose or white wheat)
  • 1/3 cup sugar plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg or the zest from one lemon (depending on your flavor preferences of the day)
  • A stick of butter (8 tablespoons)
  • 1 1/3 cups old-fashioned oats
  • Frozen raspberries, 1 to 1 1/2 cups
  • 1 large egg
  • 1/2 cup buttermilk

INSTRUCTIONS

  1. Prep dry ingredients

    First, preheat the oven to 425 degrees Fahrenheit.

    Pulse dry ingredients, except for oats, in a food processor.

  2. Add butter

    Cut butter into pieces (about tablespoon size) and add to flour mixture in food processor. Pulse a few times to reduce the butter to pea sized or smaller pieces.

    cutting butter for scones

  3. Add oats and raspberries

    Pour flour-butter mixture into a large bowl. Stir in oats and raspberries.

    scone mixture

  4. Combine wet and dry ingredients

    Whisk egg and buttermilk together and add to dry ingredients. Use a sturdy rubber spatula to mix until a dough forms. Add a tiny bit more buttermilk if necessary.

  5. Form and cut your scones

    Turn the dough onto a clean work surface and use hands to form it into a disk.

    Cut into 8 wedges with a large knife. Brush with a little extra buttermilk (optional), then sprinkle with sugar.

    raspberry scone

  6. Bake!

    Arrange scone sections about 2 inches apart on a parchment paper-lined cookie sheet.



    Bake for 18 minutes.

    Cool for a few minutes on a metal cooling rack.

    raspberry oatmeal scones

Enjoy fresh with coffee or the beverage of your choice.

P.S. If you have some left over the next day, just know that not-so-fresh scones can be improved by toasting them and adding butter.

Recipe for The Best Raspberry Oatmeal Scones
Photo by Jean Van’t Hul

Here’s the printable recipe:

Print
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The Best Raspberry Oatmeal Scones

  • Author: Jean Van’t Hul
  • Yield: 8 Scones 1x
  • Category: Breakfast

Description

Delicious and healthy! Recipe adapted from Annie’s Eats.


Ingredients

Scale
  • 1 2/3 cup flour (all-purpose or white wheat)
  • 1/3 cup sugar plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg or the zest from one lemon (depending on your flavor preferences of the day)
  • 1 stick of butter (8 tablespoons)
  • 1 1/3 cups old-fashioned oats
  • 1 to 1 1/2 cups frozen raspberries
  • 1 large egg
  • 1/2 cup buttermilk

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Pulse dry ingredients, except for oats, in a food processor.
  3. Cut butter into pieces (about tablespoon size) and add to flour mixture in food processor. Pulse a few times to reduce the butter to pea sized or smaller pieces.
  4. Pour flour-butter mixture into a large bowl. Stir in oats and raspberries.
  5. Whisk egg and buttermilk together and add to dry ingredients. Use a sturdy rubber spatula to mix until a dough forms. Add a tiny bit more buttermilk if necessary.
  6. Turn the dough onto a clean work surface and use hands to form it into a disk.
  7. Cut into 8 wedges with a large knife. Brush with a little extra buttermilk (optional), then sprinkle with sugar.
  8. Arrange scone sections about 2 inches apart on a parchment paper-lined cookie sheet. Bake for 18 minutes.
  9. Cool for a few minutes on a metal cooling rack.

More Great Recipes to Try with Kids

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Check out our Cooking Creativity pack!

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The Best Raspberry Oatmeal Scone Recipe

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