Raspberry Oat Scones

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A scone worthy of a high tea with the Queen!



Preheat oven to 400°F and line a large baking sheet with parchment paper.

In a large bowl combine flour, sugar, baking powder, baking soda and salt.  Cut in cold butter using a pastry blender or two forks until coarse crumbs form.  Stir in oats, chopped ginger and lemon zest.  Stir in buttermilk.  Carefully blend in raspberries and with floured hands gently knead just until dough comes together; dough will be sticky, do not overwork.

On a floured surface, pat dough into a round circle and cut into 8 triangles.  Using a spatula, transfer scones to prepared baking sheet, spacing 2-inches apart to allow for expansion.

Garnish tops of scones with remaining 2 Tbsp. of oats.

Bake 25-30 minutes or until golden brown.  Transfer to cooling rack after baking and let cool.

8 scones Print this Recipe

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