Raspberry Oat Scones
These raspberry oat scones are fluffy and flavourful, and a great addition to any brunch! The raspberries in this recipe provide a good balance of sweet and tart flavors. Raspberries are a good source of antioxidants such as vitamin C, which helps to support your immune system and skin health. Each bite of these scones is moist and fluffy and is nicely complemented by the occasional crispy texture from the oats. The oats are high in fiber which may lower blood pressure and inflammation. The fiber also helps to keep you full for longer, which makes these scones a great choice for breakfast!
- 1 1/2 cup old-fashioned (rolled) oats, plus more for topping
- 2 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter (1 stick), cut up, very cold
- 6 oz raspberries
- 1/4 cup candied ginger, finely chopped
- 2 tsp finely grated lemon zest
- 3/4 cup low-fat buttermilk
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a food processor, pulse 3/4 cup oats until finely ground. Add flour, sugar, baking powder, baking soda and salt, and pulse to combine. Add cold butter and pulse until coarse crumbs form.
- Transfer flour mixture to a large bowl. Stir in raspberries, ginger, lemon zest, and remaining 3/4 cup oats. Stir in buttermilk. With floured hands, gently knead until dough just comes together; do not overwork (dough will be sticky).
- On a floured surface, pat dough into a 12-inch-by-3-inch loaf. Cut into 4 squares; then cut each diagonally in half to form 8 triangles.
- With a spatula, transfer scones to the prepared baking sheet, spacing 2 inches apart. Garnish with oats. Bake for 20 to 25 minutes or until golden brown. Transfer to wire rack; let cool.