The Best Raspberry Oatmeal Scones

These raspberry oatmeal scones are healthy and delicious, bursting with raspberries! This is my favorite go-to scone recipe.

These are my favorite breakfast scones. Sometimes I’ll say cherry-almond scones are my favorite, sometimes orange currant, 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)
• 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

How to Make These Tasty & Healthy Raspberry Oatmeal Scones

First, 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.

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.

Here’s the printable scone recipe…

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More Great 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.

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