Raspberry Oat Scones

July: National Raspberry Month

When raspberries are in season, we love the bright fruits at their peak of sweetness. We eat them throughout the year, though, whether in a simple Scottish dessert, chranachan, for Burns Night, Scottish gatherings and our summertime suppers. To change up our tastes a bit, we use raspberries in Scottish oat scones, too, for breakfast, brunch or afternoon tea (and still eat chranachan for dessert!). Too much raspberries is a good thing and we enjoy indulging in raspberry oat scones during National Raspberry Month.

Recipe

(Adapted from Good Housekeeping)

Ingredients

• 1 ½ cups old-fashioned (rolled) oats, divided use (reserve more for the topping)
• 2 cups flour, all-purpose
• ½ cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup (1 stick) butter, unsalted
• ¼ cup crystallized ginger, diced small
• 1 lemon, zested
• ¾ cup fresh raspberries
• ¾ cup buttermilk

Directions

In a food processor, pulse one cup of oats until finely ground. Pour the ground oats into a large mixing bowl with the flour, sugar, baking soda and baking powder.

Grate the cold or frozen butter into the dry ingredients. Mix until it resembles coarse crumbs. Stir in the ginger and lemon zest. Lightly toss in the raspberries, being careful not to burst the juices too much. 

Add in the remaining ½ cup oats. Gradually mix in the buttermilk. Blend to form a dough but avoid overmixing. Transfer dough to a clean, floured surface. Shape into a ½-inch thick rectangle.

Cut diagonally then straight to form triangles. Place at least 2-inches apart on a parchment paper-lined baking sheet. Top each scone with additional sprinkles of oats. Bake in a preheated oven at 400 degrees F for 25-30 minutes or until browned. Remove from the oven and cool on wire racks. Serve with butter or clotted cream.

Notes

• Instead of a long rectangle shape to cut triangle scones, make a ½-inch thick round and cut into wedges. 
• Search our blog for more recipes containing raspberries.