Raspberry Oatmeal Scones

I love raspberries. They are easily my favourite fruit, so you might think I’m bias when it comes to anything raspberry. I might think that too, except everyone that eats these tasty scones also raves about them and goes back for “just one more”. Perfect for breakfast or brunch, to take on a road trip, for tea with friends…

I’ve been following Joy The Baker’s blog for some time now and really enjoying her entertaining posts and delicious recipes! I’ll share how I made her scones (this recipe doubles nicely):

Raspberry Oatmeal Scones

• 1 Egg
• 1/2 cup Milk (I use Almond or more So Delicious Coconut Milk)
• 1 2/3 cups All Purpose Flour
• 1 1/3 cups Oats
• 1/3 cup Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 tsp freshly ground Nutmeg
• 1/2 cup plus 2 tbsp cold Unsalted Butter, grated
• 3/4 cup fresh or frozen Raspberries or Blueberries

1. Preheat oven 400′ and line cookie sheets with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, salt and nutmeg. Grate butter and toss in with the dry ingredients.
3. In a smaller bowl, whisk together egg and milk.
4. Pour wet over the dry and combine until just wet and sticky. Don’t over stir.
5. Fold in berries and gently stir or knead about 8-10 times.
6. With a small measuring cup (or with your hands), portion out scones on the cookie sheets. This recipe makes 12 scones or more if you want smaller but remember they’ll take a shorter time to bake.
7. Bake for 18-20 minutes.