Blackberry Scones


I've been craving scones ever since we finished up the chocolate chip scones I baked last week! Since I had used up all of the chocolate chips that I had in my cabinet, I thought I should try a "healthier" scone using fruit instead. While shopping the other day, I checked out the frozen fruit selection and grabbed a bag of frozen blackberries. I decided to use this recipe from Joy the Baker, and just swap out the raspberries/blueberries with blackberries. The result? Not bad! The addition of the oats gives these scones a nice texture and, in my opinion, makes them a little more filling. These scones will be delicious tomorrow morning with my coffee!


1 Egg
1/2 cup Buttermilk (I used vanilla yogurt instead)
1 2/3 cups Flour
1 1/3 cups Old Fashioned Oats
1/3 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon Ground Nutmeg
1/2-3/4 cup Frozen Raspberries (I used more, and probably didn't need to)
10 tablespoons (1 stick plus 2 tablespoons) Cold Unsalted Butter, cut into small pieces

In a small bowl, whisk together the egg and buttermilk/yogurt and set aside. In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt, and nutmeg. Using your fingers or a pastry blender, incorporate the butter into the flour mixture, until the texture is pebbly. Pour the wet mixture into the dry mixture and stir until the dough comes together (it will be wet and sticky). Add the berries and stir gently. Knead the dough by hand or turn it with a rubber spatula 8-10 times. Scoop the dough into 12-18 dough balls and place them on a greased baking sheet. Bake for 20 minutes, or until the tops are golden brown. Cool on a wire rack for about 10 minutes before serving.