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 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
- Prep dry ingredients
First, preheat the oven to 425 degrees Fahrenheit.
Pulse dry ingredients, except for oats, in a food processor. - 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.
- Add oats and raspberries
Pour flour-butter mixture into a large bowl. Stir in oats and raspberries.
- 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.
- 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.
- 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.
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 recipe:
Print
The Best Raspberry Oatmeal Scones
- Yield: 8 Scones 1x
- Category: Breakfast
Description
Delicious and healthy! Recipe adapted from Annie’s Eats.
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.
More Great Recipes to Try with Kids
- The Best Pumpkin Chocolate Chip Muffin Recipe
- Raspberry Lemon Cream Cheese Coffee Cake Recipe
- The Best Blueberry Muffin Recipe
- Try This Delicious & Easy Apple Bundt Cake Recipe
- How to Make Cherry Hand Pies for Valentine’s Day
- Spring Cake Decorating Ideas: Birds Nest Cake with Ice Cream Eggs
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