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.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/3 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)
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
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).
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.
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 1 1/2″ thick. Using a knife or bench scaper, divide the dough in eight equal pieces.
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.