Recipe for The Best Raspberry Oatmeal Scones

The Best Raspberry Oatmeal Scones

3.1K Shares

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

Recipe for The Best Raspberry Oatmeal Scones

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.

How to make raspberry oatmeal scones

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.

How to make raspberry oatmeal scones

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

How to make raspberry oatmeal scones

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.

How to make raspberry oatmeal scones

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

How to make raspberry oatmeal scones

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.

How to make raspberry oatmeal scones

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

How to make raspberry oatmeal scones

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

Bake for 18 minutes.

How to make raspberry oatmeal scones

Cool for a few minutes on a metal cooling rack.

Recipe for The Best 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.

Here’s the printable scone recipe…

Print
Recipe for The Best Raspberry Oatmeal Scones

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.


Scale

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

  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 Scone Recipes to Try

Pin It for Later

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

3.1K Shares

Related Posts

13 Comments

  • Reply
    molly
    March 10, 2016 at 8:50 pm

    These look so good Jean! Going to have to get some frozen raspberries. :)

    • Reply
      Jean Van't Hul
      March 14, 2016 at 5:36 am

      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.

  • Reply
    Sarah
    March 11, 2016 at 7:15 am

    This recipe looks lovely. It would be really helpful for the measurements to also be in grams and ml though.

  • Reply
    Diana Auerhammer
    March 28, 2016 at 1:59 pm

    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!!

    • Reply
      Jean Van't Hul
      March 29, 2016 at 6:41 am

      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”!

  • Reply
    Sinead
    July 22, 2016 at 8:04 pm

    Could you switch the buttermilk for yoghurt and achieve a similar result?

  • Reply
    rak
    September 5, 2016 at 6:25 am

    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

    • Reply
      Jean Van't Hul
      September 16, 2016 at 4:41 pm

      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).

  • Reply
    Carol
    November 20, 2016 at 3:55 pm

    Made with frozen blueberries & used grated stick of butter also frozen. Came out lovely & light by using grated butter?

    • Reply
      Jean Van't Hul
      November 22, 2016 at 12:57 pm

      Yum! I haven’t made this recipe with blueberries, Carol, but will have to give it a try. Thanks for the inspiration! :)

  • Reply
    Rose
    January 23, 2017 at 3:36 pm

    Can I use steel cut oats instead of oatmeal?

  • Reply
    Kathie
    July 8, 2018 at 6:32 pm

    I accidentally put too much buttermilk in the recipe. I ended up making scake (scones and cake). They were delicious! Thanks for the recipe.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

3.1K Shares
Share367
Pin2.7K