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
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
1
PREHEAT oven to 400°F.
2
LINE a baking sheet with parchment paper.
3
PLACE 1 ¾ cups all-purpose flour into a large bowl.
4
ADD 1/2 cup old fashioned or quick cooking oats.
5
ADD 1/3 cup sugar.
6
ADD 2 teaspoons baking powder.
7
ADD 1/2 teaspoon salt.
8
ADD 1/4 teaspoon baking soda.
9
STIR to combine.
10
CUT IN 6 tablespoons unsalted butter using a pastry blender or 2 knives.
11
SET ASIDE flour mixture.
12
CRACK 1 large egg into a medium bowl.
13
WHISK thoroughly.
14
ADD 2/3 cup buttermilk.
15
ADD 1 teaspoon vanilla extract.
16
WHISK to combine.
17
ADD buttermilk mixture to flour mixture.
18
ADD 1 cup mixed berries.
19
ADD 1 teaspoon grated orange or lemon zest.
20
FOLD gently just until combined. Do not over mix.
21
TURN OUT dough onto a well floured surface.
22
FLOUR HANDS and gently KNEAD dough twice to form into a ball. Do not over mix.
23
PAT dough into an 8-inch circle.
24
FLOUR a spatula or sharp knife and CUT dough in half.
25
WIPE spatula clean and FLOUR spatula again.
26
CUT dough into quarters.
27
REPEAT until dough is cut into 8 equal wedges.
28
PLACE wedges onto prepared baking sheet and LEAVE 1-inch space between wedges.
29
BRUSH tops of wedges with additional buttermilk and SPRINKLE with additional sugar.
30
BAKE 14 minutes or until light golden brown.
31
ALLOW to cool 5 minutes on baking sheet then TRANSFER to cooling rack to cool as desired.
32
SERVE warm or at room temperature.
