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The Best Raspberry Oatmeal Scones

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


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


  • 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


  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.