Whole Wheat Oatmeal Raspberry Scones
Hearty, tender scones made with half whole wheat flour and large-flake oats, studded with juicy raspberries. Wholesome enough for breakfast, lovely with afternoon tea.
Servings: 8 scones
Ingredients
- 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
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt. Stir in the oats. Working quickly with your fingers, press the butter into the flour mixture until it resembles coarse crumbs (or cut it in with a pastry blender).
- In a glass measuring cup, combine the milk and egg; beat with a fork to blend. Pour over the dry ingredients and stir gently until the dough starts to come together (there will still be floury patches). Stir in the raspberries — the dough will still be shaggy.
- Turn the dough onto a lightly floured counter and gently knead about 6 times, until cohesive (the raspberries will start to break up; that's fine). Pat into a circle about 1 1/2 inches thick. Using a knife or bench scraper, divide into 8 equal pieces.
- Transfer the scones to the prepared baking sheets and bake about 22 minutes, or until golden brown, rotating the pans once during baking. Transfer to wire racks to cool. Serve warm or at room temperature.
Notes
Keep the butter cold: Work quickly pressing it in so it stays in flakes for tender scones.
Frozen raspberries: Use them straight from the freezer (don't thaw) so they don't bleed into the dough.
Handle gently: Knead just about 6 times; the dough stays shaggy and the berries break up a little — that's expected.
Whole-grain boost: Half whole wheat flour plus oats adds heartiness and fibre.
Nutrition
Calories: 310kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 320mg | Potassium: 150mg | Fiber: 4g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 2mg