photos by YMC

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I’ve been thoroughly enjoying Candice Kumai’s cookbook, and when I saw her recipe for raspberry oatmeal muffins I was reminded of a recipe that my mom used to make on Sunday mornings- so here is her raspberry scone recipe, a delicious weekend treat with a steaming mug of coffee.

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Raspberry Oatmeal Scones
Ingredients:
*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, cut into tiny pieces
*¾ cup fresh or frozen raspberries

Directions:
~Preheat the oven to 400˚ F.  Line a baking sheet with parchment paper- I love using this for baking

~Combine the egg and buttermilk in a liquid measuring cup.  Stir together; set aside to be combined later

~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 lightly mix

~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 gentle with fresh berries. Knead the dough, just until it comes together into a sticky dough.  Portion the dough out into 8-12 scones, transfer to the prepared baking sheet.

~Bake for 20 minutes, just keep an eye on them.

~Transfer to a cooling rack and let cool before serving.

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