Sometimes I’ll have a recipe saved for a long time, and suddenly, inexplicably, I have to make it now.  No matter that I was perfectly content having it on the “to try” list for months, it suddenly becomes an urgent matter and I just can’t wait any longer.  That’s what happened with these scones.  I suppose the timing worked out perfectly because with the beautiful red raspberries, they were a fitting Valentine’s Day breakfast.  (By the way, I love these cute dishes my brothers bought me for my birthday!)  I wondered if the oatmeal would make the texture of the scone dense or chewy, but these were still as light, airy and buttery as I had hoped.  I do think the oatmeal provided an extra dimension of flavor, plus it is a little bit healthier than using all white flour.

Even if you don’t have an immediate need for the full batch (8-12, depending on the size), go ahead and make the dough anyway.  You can freeze the shaped scones before baking, wrap them in foil or plastic wrap and store in a freezer lock plastic bag.  When you are ready to use them, remove the foil or plastic wrap and bake them straight from the freezer.  Just add a few minutes to the original baking time, until they are warmed through.  They taste just like you made them that day!  I love having scones in the freezer – but of course, I love it so much that such a surplus never seem to last long…

  • Yield 8-12 scones


1 large egg
½ cup cold buttermilk
1 2/3 cup all-purpose flour
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
Pinch of nutmeg
10 tbsp. cold unsalted butter, grated on a large grater or cut into small pieces
¾ cup fresh or frozen raspberries


  • 01

    Preheat the oven to 400˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.

  • 02

    Combine the egg and buttermilk in a liquid measuring cup.  Stir together; set aside.

  • 03

    Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large mixing bowl.  Add the butter to the bowl and toss.  Cut the butter into the flour mixture with a pastry blender or fork until the mixture so that the mixture is crumbly.  Pour the egg and buttermilk mixture into the dry ingredients and mix with a fork just until incorporated (the mixture will be sticky).  Fold in the berries just until incorporated (be particularly gentle if using fresh berries).  Gently knead the dough 6-10 times, just until it comes together into a sticky dough.  Portion the dough out into 8-12 scones, depending on the size you prefer, and transfer to the prepared baking sheet.  (A large dough scoop is a good tool, but not necessary.)

  • 04

    Bake for 20 minutes or until golden brown.  Transfer to a cooling rack and let cool for at least 10 minutes before serving.