These are my favorite breakfast scones. Sometimes I’ll say cherry-almond scones are my favorite, but I always come back to these raspberry oatmeal scones because they are healthy, fresh tasting, and are so yummy!
I’ve been making them for years.
I’m such a scone lover and baker. I’ve been known to make scones almost every day at times.
But I recently realized that I hadn’t made any scones in the new house. Not one. And I’ve lived here for over seven months now!
So it was perfect to start with raspberry oatmeal scones, my fave go-to recipe and one that the kids like (no nuts involved), and to share the recipe with you. Because it’s so good.
Raspberry Oatmeal Scones 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)
- 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
Preheat the oven to 425 degrees Fahrenheit.
Pulse dry ingredients, except for oats, in a food processor.
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.
Pour flour-butter mixture into a large bowl. Stir in oats and raspberries.
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.
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.
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.
Enjoy fresh with coffee or the beverage of your choice. (Not so fresh scones can be improved by toasting them and adding butter.)
Here’s the printable scone recipe…
- 1⅔ cup flour (all-purpose or white wheat)
- ⅓ cup sugar plus more for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg or the zest from one lemon (depending on your flavor preferences of the day)
- 1 stick of butter (8 tablespoons)
- 1⅓ cups old-fashioned oats
- 1 to 1½ cups frozen raspberries
- 1 large egg
- ½ cup buttermilk
- Preheat the oven to 425 degrees Fahrenheit.
- Pulse dry ingredients, except for oats, in a food processor.
- 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.
- Pour flour-butter mixture into a large bowl. Stir in oats and raspberries.
- 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.
- 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.
- 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.
More Scone Recipes to Try
- If you like oatmeal scones, this recipe for oatmeal currant scones on Epicurious is another really good one.
- I have more of my favorite scone recipes in my 2nd book, The Artful Year, including mixed berry scones with lemon icing (my kids’ favorite), pumpkin-pecan scones with cream cheese spread, and those cherry-almond scones I mentioned earlier.
- If you’re a scone lover like myself, then you might want to check out my Pinterest board devoted to scones and scone recipes.
Pin It for Later
These look so good Jean! Going to have to get some frozen raspberries. :)
Yes, Molly! The recipe works okay with fresh raspberries, too, but they get a bit more squished. The frozen ones stand up to the stiff dough better.
This recipe looks lovely. It would be really helpful for the measurements to also be in grams and ml though.
Oh, yes. I imagine so. I’m sorry Sarah. Here’s a site that will help you convert it :: http://www.convert-me.com/en/convert/cooking/
I love this article and the photos! Really good for seeing just how the hands-on looks. And, now, I know I sound like a broken record at times on this topic – sugar- but I am wondering if anyone has run across a scone recipe that does not use any sugar, but maybe honey instead. The press on sugar (and all those factory made sugar substitutes) is not good and we all know that. I am on the constant lookout for sugarless recipes. Thanks!!
You could experiment with the recipe a bit, Diana. Just keep the liquids and dry ingredients in the same proportions. For example, if you to try to take out the sugar, replace it with about the same amount of oats or flour or similar. You could leave it at that and just have a less sweet scone. But if you want to add a liquid sweetener, such as honey or maple syrup or mashed banana, reduce the buttermilk a bit so the overall amount of liquids is about the same.
You could also just google “sugar free scones”!
Could you switch the buttermilk for yoghurt and achieve a similar result?
The recipe is lovely, however do you have any suggestion on what to use as a substitute to egg, was looking for an egg-less recipe. Thanks
Some scones don’t have any egg, including another one of my favorites, so I think it might be just fine without it. I’d just increase the liquid by maybe a quarter cup (or whatever you think an egg might be).
Made with frozen blueberries & used grated stick of butter also frozen. Came out lovely & light by using grated butter?
Yum! I haven’t made this recipe with blueberries, Carol, but will have to give it a try. Thanks for the inspiration! :)
Can I use steel cut oats instead of oatmeal?