Black Raspberry Oat Scones
These whole wheat black raspberry scones are a delightful treat perfect for breakfast or an afternoon snack. The tender scones are made with a combination of whole wheat flour and ground oats, providing a wholesome twist. Bursting with the sweet and tangy flavors of black raspberries and fragrant lemon zest, each bite is a delightful balance of flavors. Enjoy these scones warm with a cup of tea or coffee for a cozy and comforting experience.
— Constant Cookbook
Ingredients
- 1 cup whole wheat pastry flour
- ½ cup oats, ground in a food processor
- 2¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons butter
- 2 tablespoons maple syrup
- 1 egg white, yolk reserved
- ¼ cup tablespoons buttermilk
- ½ cup black raspberries, frozen
- 1 tablespoon flour
- 1 tablespoon lemon zest
- 1 tablespoon water
Instructions
- Place black raspberries in freezer 1+ hours before makings scones.
- Preheat oven to 425˚ and cover a sheet tray in parchment paper (or silpat).
- In a large bowl, sift together all the dry ingredients. Cut in butter (using pastry blender, two knives, hands, or a food processor) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, maple syrup, and buttermilk. Combine with dry ingredients until dough pulls together.
- Toss frozen black raspberries with lemon zest and flour. Fold in to scone dough.
- Pat dough into a circle and cut into 6-8 triangles. Place on the sheet tray 1-2 inches apart. Whisk together egg yolk and water; brush over scones. Place tray in oven and bake for 15-18 minutes until scones are golden and firm to the touch.
Cook Time
20M
Prep Time
PT15M
Yield
6-8
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