The Best Raspberry Oatmeal Scones

• Vegetarian

• Produce

  • 1 cups Raspberries, frozen

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 1 1/3 cups Oats, old fashioned

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 2/3 cup Flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/3 cup Sugar plus more

• Dairy

  • 1 stick Butter
  • 1/2 cup Buttermilk

Found on artfulparent.com

Description

Ingredients

• 1⅔ cup flour (all-purpose or white wheat)
• ⅓ cup sugar plus more for sprinkling
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon nutmeg or the zest from one lemon (depending on your flavor preferences of the day)
• 1 stick of butter (8 tablespoons)
• 1⅓ cups old-fashioned oats
• 1 to 1½ cups frozen raspberries
• 1 large egg
• ½ cup buttermilk

Directions

• 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.