Triple Berry Oatmeal Scones

By KDHarmon

Ingredients

• 2 1/2 cups all purpose flour
• 3/4 cups regular or quick cooking oats 9not instant)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 tbsp sugar, divided
• 1 tsp grated lemon or orange zest (optional)
• 6 tbsp unsalted butter, at room temperature
• 1 cup buttermilk
• 1 pkg (6 oz) Driscolls Raspberries, Blackberries or Blueberries or 1 1/2 cups coarsely chopped Strawberries

Details

Servings 8
Adapted from whatscook.in

Preparation

Step 1

1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper or coat with cooking spray.
3. Combine flour, oats, baking powder, salt, baking soda, 2 tablespoons sugar, and zest, in a large bowl. Stir to mix.
4. Add butter and beat with an electric mixer just until crumbly.
5. Gradually beat in buttermilk.
6. Fold in berries with a spoon or flexible spatula.
7. Place dough on a well-floured work surface and knead gently 8-10 times.
8. Pat into an 8-inch circle about 3/4 inch thick. With a floured spatula or sharp knife, cut 8 even wedges.
9. Transfer to prepared baking sheet, leaving space between wedges. Sprinkle the last tbsp of sugar over the wedges.
10. Bake 18 to 20 minutes until light golden brown.
11. Remove and cool on wire racks.

Makes 8 scones.