Triple Berry Oatmeal Scones

These tasty wedges are perfect for breakfast or brunch.



April 2018

Yield: 8 scones

This recipe originally ran in the September 2005 edition of Capper's Farmer.

Ingredients:

  • 2 1/2 cups flour
  • 3/4 cup rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 tablespoons sugar, divided
  • 1 teaspoon lemon or orange zest, optional
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup buttermilk
  • 1 1/2 cups any combination fresh raspberries, blackberries, blueberries and chopped strawberries, rinsed

Instructions:

  1. Heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a bowl, combine flour, oats, baking powder, salt, baking soda, 2 tablespoons sugar and lemon zest. Stir together briefly. Using an electric mixer on low speed, add butter; mix until crumbly. Slowly add buttermilk; fold in berries, mixing gently.
  3. On a well-floured work surface, turn out dough and knead together gently 8 to 10 times, with floured hands. Pat into an 8-inch circle about 3/4-inch thick. Using a floured spatula, cut straight down through dough to make 8 wedges. Sprinkle with remaining sugar.
  4. Transfer wedges to baking sheet, keeping them separate. Bake for 18 to 20 minutes, until just starting to brown evenly. Remove and cool on wire racks.