Whole Wheat Oatmeal Raspberry Scones

Whole Wheat Oatmeal Raspberry Scones

Where I come from, scones aren’t really a thing. We covet the scone’s cousin – the biscuit – which everyone’s grandmother makes the best, and which we prefer smothered with butter and molasses. In fact, I never met a scone at all until I moved to the West coast, and while immediately smitten with the flaky pastries, I have always snickered at the funny way some people around here pronounce them – “scawns”. Is that a quirky canuck thing, or do Americans/Australians/Brits ignore the long “o”, too?

While biscuits have a delicious place in my heart as a means of transport for stew, when it comes to breakfast and tea, I favour sweet scones in all their golden, pillowy glory; preferably studded with nuts and fruit, and topped with whipped cream and jam.

These ones are enriched with toasty whole wheat flour and toothsome oats, and dotted with fresh, juicy raspberries. The berries are barely stirred into the shaggy mixture before the dough is kneaded into a cohesive circle; they will break up quite a lot as you gently work the dough, yielding delicious raspberry streaks.

To say that scones are best eaten the day they are baked is a huge understatement. In my opinion, they are only worth consuming if it happens within 24 hours. That said, they freeze beautifully! Store whatever you can’t gobble up in a day in the freezer; just pop them in a warm oven to reheat before serving.

Whole Wheat Oatmeal Raspberry Scones

Whole Wheat Oatmeal Raspberry Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup large flake oats (not quick or instant)
  • ½ cup cold butter, cut in cubes
  • 1 large egg, lightly beaten
  • ½ cup + 2 tbsp cold milk
  • 1 cup raspberries (do not thaw, if using frozen)
  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in oats. Working quickly with your fingers, press the butter into the flour mixture until it resembles coarse crumbs (or alternatively, you can cut the butter in using a pastry blender).
  3. In a glass measuring cup, combine milk and egg; beat with a fork to blend. Pour milk mixture over dry ingredients and stir with light strokes until dough starts to come together (there will still be floury patches). Stir in raspberries. Dough will still be shaggy.
  4. Turn dough onto a lightly floured clean counter and gently knead until about 6 times, until dough is cohesive (raspberries will start to break up; this is fine). Pat dough into a circle of about 1½" thick. Using a knife or bench scaper, divide the dough in eight equal pieces.
  5. Transfer scones to prepared baking sheets and bake about 22 minutes, or until golden brown, rotating pans once during baking. Transfer to wire racks to cool. Serve warm or room temperature.



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11 Reviews

  1. cupcakemuffin

    September 17, 2012 3:04 pm - Reply

    Totally loving these – the whole wheat flour would make me totally feel non-guilty about eating them for breakfast. :)

  2. Stephanie

    September 18, 2012 7:19 am - Reply

    Extremely healthy with the whole wheat flour and oats! I’ve always pronounced it with the ‘own’ sound at the end.

  3. Naomi Ots

    September 18, 2012 1:28 pm - Reply

    I grew up in BC and I’m pretty sure my family pronounces it “scawn”. I now live in the UK, where it is either pronounced “scown” or “scawn”. Either is acceptable, but if you pronounce it one way, you’re likely to have a strong opinion that the other way is wrong. Kind of along the same lines as opinions on Devon cream teas vs Cornish cream teas…

  4. Helen Shideler

    September 19, 2012 3:41 pm - Reply

    OMG my two favorites…oatmeal and raspberries….and the photos are delicious!

  5. Malin

    September 24, 2012 8:01 am - Reply

    These look amazing! I´m a real scone-lover, and always have a batch in my freezer for when the craving kicks in – which is quite often… And I picked lots and lots of raspberries this summer which I also froze – so these babies are coming to a kitchen near me in a very near future!

  6. Phara J Taylor

    September 30, 2012 2:36 pm - Reply

    Can’t wait to try these.

  7. anam

    October 12, 2012 3:13 am - Reply

    They tasted good, but mine didn’t look anything like the ones in the pictures :/ Kind of sad. They were also a lot darker…

    • foodess

      October 13, 2012 9:08 pm - Reply

      At least they tasted good! ;-)

  8. Kylie

    October 12, 2012 11:32 pm - Reply

    Mine came out great! With zero raspberries in store, I went for the frozen. The dough was extremely wet and spongy after adding the raspberries, but they dried out once baked. Definitely need some jam, otherwise they’re a very satisfying breakfast or dessert!

    • foodess

      October 13, 2012 9:08 pm - Reply

      Glad you enjoyed, Kylie! Thanks for coming back to comment :-)

  9. Emily N.

    October 28, 2013 3:52 pm - Reply

    I loved this as written, but I’ve also made them a couple times as a fall scone–subbed chopped apples for the raspberries and added some cinnamon.