Rasberry Oatmeal Scones

in Breakfast, Scones & Muffins

In case you’re wondering, yes, this is another scone recipe. Adrianna made scones, and I made scones. We did not plan this, we didn’t even know this had happened until she posted her Gruyere and Bacon Scones and I emailed her saying “OMG you made scones!” That pretty much sums up our entire way of handling this here blog. We don’t plan or discuss, and remarkably we always end up making similar kinds of food.

But hey, you’re cool with more scones right? Scones are awesome. These are particularly awesome because they are the perfect breakfast on the go in the morning. Here’s what you do: first, whip up some scone dough and cut it into segments. Then,  lay them out on a baking sheet and flash freeze the dough. Once the segments are frozen, dump them into a big Ziploc bag and put them back in the freezer.

Here’s the hard part: when you wake up in the morning and you’re totally groggy and out of it, put a couple of these scone segments in the oven and crank it up to 400 degrees F. Do this FIRST. Before you shower and before you’ve had any coffee. I told you this was hard. But the cool thing is that now while you’re showering and coffee brewing, your frozen scones will be baking up and you’ll soon have a hot breakfast you can munch on the way to work.

Oh yeah, and these aren’t your normal scones that you might feel guilty about eating. These have whole wheat flour and oats and fruit. Enough to make you feel warm and fuzzy all the way to work.


Rasberry Oatmeal Scones

Print this recipe!

I like to use frozen berries for things like this since they can stand up to the rolling and mixing a little better, but you can still use fresh if you prefer. This is kind of messy so don’t worry too much about the dough being rolled out perfectly, as long as everything’s sticking together and you can cut it into segments it’ll all work out just fine.

Makes about 15 scones

2 cups whole wheat flour
2 cups all-purpose flour
1 cup rolled oats
2 tablespoons baking powder
3 tablespoons granulated sugar
2 teaspoons salt
1 ½ cups (3 sticks) unsalted butter, diced
½ cup cold buttermilk
1 teaspoon vanilla extract
4 extra large eggs, lightly beaten
1 egg beaten with a splash of milk or water (for egg wash)
2 cups frozen raspberries

Preheat the oven to 400 degrees F. In a large bowl sift together together the flours, oats, baking powder, sugar and salt. Cut in the cold butter and knead in with your hands until the mix begins to resemble coarse crumbs (there should still be lumps of butter throughout the mix). In a separate bowl combine the buttermilk, vanilla and eggs. Pour the egg mixture into the flour mixture along with the raspberries and mix until just combined. The dough will probably be sticky.

Dump the dough onto a well-floured surface and make sure it is completely combined. Flour a rolling pin and roll the dough until it is about ¾ to and 1 inch thick. I ended up having to use my hands to pat the dough down since the raspberries got to be a bit messy. Cut the dough into segments and place onto a lined baking sheet. You can either go ahead and flash freeze these to save for later or place them directly in the heated oven.

Brush the tops with egg wash right before baking and then bake for 20 to 25 minutes. If you’re using frozen dough at this point it might take an extra 10 minutes or so, but that’s why I will typically place frozen dough in the oven as it’s heating up instead of waiting for it to preheat.
Once the scones are golden brown remove from the oven and dig in.

{ 17 comments… read them below or add one }

Maria January 21, 2011 at 10:10 am

Adding these to my must make list!


Lisa @ all things * jane January 21, 2011 at 10:30 am

Thank you for this recipe! I’ve been on the search for things I can make ahead and freeze – looks scrumptious, too.


Bethany @Bridezilla Bakes January 21, 2011 at 10:40 am

Yay! I’m not tired of the scone recipes at all! These are totally different and equally awesome. Plus, I have all these ingredients already. Win!


Sherry Greek January 21, 2011 at 12:08 pm

I made raspberry white chocolate scones once (certainly not as healthy as these)but I love this healthier version.
P.S.- I love scone recipes, even if I’m no good at making them.


Blog is the New Black January 21, 2011 at 6:43 pm

THese look awesome! Too funny that you both made scones. :) Never can have too many recipes- I am actually making some tomorrow. And I like the idea of flash freezing them- that’s a great way to keep me from eating all of them at once!


teresa January 21, 2011 at 6:57 pm

those look so rich and full of delicious flavor. i love scones!


Joanne January 21, 2011 at 9:14 pm

The best part about this is that now we have both a sweet AND a savory scone recipe! For whatever mood has hit. Or when both hit. As is the case most of my mornings.


Katrina January 22, 2011 at 3:17 am

Awesome scone recipe! These look so tasty.


Ryan January 22, 2011 at 8:00 am

Both of the scone recipes y’all have posted look delicious! I’m always scared to make scones, but I definitely want to try one of y’alls recipes sometime soon! :)
Also, I love y’all’s blog!


Betty @ scrambled hen fruit January 22, 2011 at 9:25 pm

So now I have a choice of breakfast scones! These look good as well- maybe breakfast “dessert” after the bacon and gruyere ones. :)


amanda@seegirlcook January 24, 2011 at 10:06 am

umm, yummy! these look so amazing!


Dana January 24, 2011 at 5:19 pm

Mmm, I bet these are so comfortingly cozy and delicious. I need some scones, I think!


AJ January 24, 2011 at 8:49 pm

Look so good-thanks for a great raspberry recipe! Can’t wait to try!


Chantal January 30, 2011 at 11:48 am

These look delicious! Can’t wait to try them out. One question: If I’m freezing them first do I still need to do the egg wash and if yes at what stage? Thanks!


sandi February 26, 2011 at 8:47 pm

Yumm! Raspberries are my most favourite fruit, but I find they lose out to cherries and strawberries most of the time. This looks so delicious! Thanks for posting!


Raspberry Recipes (Lois) July 14, 2011 at 1:43 am

Hi! Those look delicious!

I too LOVE raspberries, and I have begun a website, http://www.raspberry-depot.com devoted only, and entirely to this delectable fruit!

Next time you are looking for an amazing raspberry recipe, feel free to try one of the 100′s on my site. Check out the raspberry salads…so easy, and SOOO colourful!

And….the raspberry smoothies, and….lol..the list goes on….:)

Nice site btw!



McKinzie April 4, 2012 at 9:38 pm

These look 4000x better than the ones I usually see covered in sugar and loaded with chocolate at most coffee shops! Just one thing to bring to attention, both the link on the recipe page and title are spelled rasberry instead of raspberry! Thanks!


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