Oatmeal Raspberry Scones

The cooler weather has certainly put me in the fall baking mood.  And since I'm (gasp!) not a huge fan of pumpkin and I'm still waiting anxiously for cranberries to show up in my grocery store, I have to get creative in order to get in my baking fix.  These scones may not exactly be categorized under "fall flavors," but they're still delicious.  While making them a smidgen healthier, the addition of oatmeal also gives them a lovely, almost chewy texture without taking away from the lightness of the scone.  If anything, they can be classified as slightly heartier, perfect for those chilly mornings.    


As always, there is the option of freezing the unbaked scones for future use.  Scones don't really keep longer than a day and are at their best fresh out of the oven.  So if you won't be eating the whole batch, go ahead and freeze them, then wrap individually in plastic wrap.  Bake straight from the freezer, adding on a few minutes to the baking time.  

Oatmeal Raspberry Scones


1 large egg
1/2 cup cold buttermilk 
1 2/3 cup all-purpose flour
1 1/3 cup old-fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch of nutmeg
10 tablespoons cold unsalted butter, cut into small pieces
3/4 cup fresh or frozen raspberries


Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper or a silicone baking mat.


Combine the egg and buttermilk.  Stir together; set aside.


Whisk together the flour, oats, sugar, baking powder, baking soda, salt, and nutmeg in a large mixing bowl.  Cut the butter into the flour mixture (use a pastry blender, fork, or your hands) until the mixture is crumbly.  Pour the egg and buttermilk mixture into the dry ingredients and stir just until incorporated (the mixture will be sticky).  Very gently, fold in the berries just until incorporated.  Gently knead the dough 6-8 times, just until it comes together into a sticky dough.  Portion the dough out into 8-12 scones, depending on the size you prefer, and transfer to the prepared baking sheet.  


Bake for 20 minutes or until golden brown.  Transfer to a cooling rack and let cool for at least 10 minutes before serving.


Source:  Annie's Eats