Triple Berry Oatmeal Scones Recipe
Time: 24 minutes
Serves: 8
Like a cross between a biscuit and a muffin, these triple berry oatmeal scones are filled with juicy berries and are perfect for a breakfast on the run or a leisurely brunch. Try these oatmeal scones warm with honey and butter.
Prep Time:
10 minutes
Cook Time:
14 minutes
Serves:
8
Perfect for:
Afternoon Snacks
Breakfast And Brunch
Bookclub Bites
Classics
Potluck Standouts
Packable Snacks
Strawberries
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup old fashioned or quick cooking oats
- 1/3 cup sugar
- 2 Tsp. baking powder
- 1/2 Tsp. salt
- 1/4 Tsp. baking soda
- 6 Tbsp. unsalted butter, at room temperature
- 1 large egg
- 2/3 cup buttermilk
- 1 Tsp. vanilla extract
- 1 cup mixed Driscoll's Berries
- 1 Tsp. grated orange or lemon zest
Directions
- PREHEAT oven to 400°F.
- LINE a baking sheet with parchment paper.
- PLACE 1 ¾ cups all-purpose flour into a large bowl.
- ADD 1/2 cup old fashioned or quick cooking oats.
- ADD 1/3 cup sugar.
- ADD 2 teaspoons baking powder.
- ADD 1/2 teaspoon salt.
- ADD 1/4 teaspoon baking soda.
- STIR to combine.
- CUT IN 6 tablespoons unsalted butter using a pastry blender or 2 knives.
- SET ASIDE flour mixture.
- CRACK 1 large egg into a medium bowl.
- WHISK thoroughly.
- ADD 2/3 cup buttermilk.
- ADD 1 teaspoon vanilla extract.
- WHISK to combine.
- ADD buttermilk mixture to flour mixture.
- ADD 1 cup mixed berries.
- ADD 1 teaspoon grated orange or lemon zest.
- FOLD gently just until combined. Do not over mix.
- TURN OUT dough onto a well floured surface.
- FLOUR HANDS and gently KNEAD dough twice to form into a ball. Do not over mix.
- PAT dough into an 8-inch circle.
- FLOUR a spatula or sharp knife and CUT dough in half.
- WIPE spatula clean and FLOUR spatula again.
- CUT dough into quarters.
- REPEAT until dough is cut into 8 equal wedges.
- PLACE wedges onto prepared baking sheet and LEAVE 1-inch space between wedges.
- BRUSH tops of wedges with additional buttermilk and SPRINKLE with additional sugar.
- BAKE 14 minutes or until light golden brown.
- ALLOW to cool 5 minutes on baking sheet then TRANSFER to cooling rack to cool as desired.
- SERVE warm or at room temperature.
