A mountain of tangy, jammy raspberries get folded into whole wheat flour, oats, and butter to make a tender yet nutritious breakfast treat. 
When was the last time you made scones? There’s an illusion of grandeur around scones; they’re so posh and classy that the average person thinks can’t make them on any given Sunday morning for breakfast. Right? Wrong! Scones should be coming out of your kitchen more often, whether or not you have a meeting with the queen anytime soon.
Scones are essentially a jazzed up biscuit. Delicious, yes, but absolutely not difficult. These scones are mixed in 1 bowl, then shaped and cut on the counter. A quick trip in a hot oven and you’ve got the most fluffy, craggy, slightly crisp scones your heart desires. Set out a dish of softened butter, a pot of tea or coffee, and breakfast is served. Bonus: you can freeze the unbaked scones to pull out and bake any time you want to impress someone with your royal skills.
These scones are especially great because of the outrageous amount of raspberries in them. There’s almost equal parts scone to raspberry, yielding extra moist, gooey, jam-like pockets of berries in every bite. The excessive amount of berries is also the reason why these scones are a bit on the ugly rustic side. They’re lumpy, oozy, and a little misshapen, but that’s just the nature of the beast.
If you’re searching for store bought looking scones, you’ll have to put up with store bought tasting scones (aka cardboard hockey pucks). There’s beauty in imperfection; embrace it! Plus, I bet you can make these scones in less time than it would take to drive to the store, wait in line, drive home, and open a box of dry, hard scones for breakfast. Really, there’s no convincing to be done here. 
If you make a batch of scones this week, let me know how they turned out! Leave a comment below or tag me #bakedgreens on Instagram so I can see your favorite spot to enjoy a scone! Beaches, parks, porches, trains, kitchen tables, and hovering over a hot pan on the counter are all appropriate here. Happy weekend, friends!
Raspberry Oat Scones
Ingredients
- 2 cups white whole wheat flour or 1 cup each whole wheat and all-purpose
- 1/2 cup oats
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 4 Tablespoons cold butter diced*
- 2 Tablespoons maple syrup
- 1 cup milk of choice coconut, almond, cow's, etc + 1 Tablespoon lemon juice or vinegar
- 1 1/2 cups raspberries frozen or fresh, if frozen don't defrost
Instructions
- 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment and set aside.
- 2. In a mixing bowl, combine flour, oats, baking powder, salt, and butter. Use a pastry cutter (shown in pictures) or a fork to mash butter into the dry mixture. Stop when butter is mixed into the flour, with only oat-sized pieces remaining. Some larger clumps left is okay. Alternately, this can be done in the bowl of a food processor.
- 3. Add all remaining ingredients and stir just to combine. Some visible dry bits are okay.
- 4. Sprinkle a big pinch of flour on your counter, and dump dough onto the counter. Use your hands to flatten the dough into a disc, then fold in half and reshape into a circle. This helps create more flaky layers in the scones and finishes mixing it all together. The circle should be about 10 inches across and 1 inch thick.
- 5. Use a knife to divide the circle into 8, like cutting a pizza. Transfer the triangles onto the baking pan with a spatula, and bake for 15-20 minutes, or until golden brown and cooked through. Scones will be a little lumpy and some raspberries may burst, which means you've done it exactly right.
- 6. Eat immediately with extra butter, if desired. Scones are best on the first day they're made. I like to store leftovers in the freezer, then pull them out and reheat in the toaster or slice in half and warm in some butter on a hot skillet.
Notes
P.S. The pictures of the cooked scones have little blue/purple streaks in them due to the reaction of the berries with baking soda. In later tests of the recipe I left out the baking soda, and much preferred the color and flavor. The recipe above does not include baking soda, so you can expect your baked scones to have little-to-no dark discoloration.