Spiced Oatmeal and Raspberry Scones

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1/2 cup Raspberries

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 1 1/3 cups Flake oats, large

• Baking & Spices

  • 1 2/3 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1/3 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Sea salt, fine
  • 1 Sugar, raw

• Dairy

  • 5/8 cup Butter
  • 1/2 cup Buttermilk

Found on warmvanillasugar.com

Ingredients

• 1 large egg
• 1/2 cup cold buttermilk
• 1 2/3 cups all-purpose flour
• 1 1/3 cups large flake oats
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 cup + 2 tbsp cold butter
• 1/2 cup raspberries
• Raw sugar for sprinkling

Directions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a small bowl, whisk eggs and buttermilk together. Set aside.
• In a large bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and spices together. Grate the cold butter with a cheese grater into the flour bowl and mix it into the dry ingredients until mixture becomes pebbly. Add buttermilk mixture to flour mixture and and stir using a spatula until the dough just comes together. Gently fold in berries, careful not to over mix. Its OK if your dough is sticky at this point.
• On a floured work surface, dump your dough onto it and form it into a circle. Cut out 12 biscuits using a 1/4 cup measuring tool, an ice cream scoop, a biscuit cutter or a muffin scoop.
• Place scones on prepared baking sheet and bake for 20 minutes or until they are golden and firm.
• Transfer to cooling rack and cool for 10 minutes before serving. These scones are best eaten the day they are baked.