Raspberry Lemon Oat Scones

Scones aren’t normally classified as a “healthy” breakfast option, but I lighten mine up a bit and keep most refined sugars out of my scone recipes. By keeping the portions small and only eating these once a week, I am totally cool with it. My kids love them, and they even still have less sugar than a bowl of cereal. This version combines raspberries and lemons, substitutes in some Greek yogurt for heavy cream, cuts out some flour, and adds in wholesome oats. The lemon glaze is optional. I add it, but drizzle such a small amount just to give it a hint of sweetness. I used frozen raspberries here, but fresh works well too! To get the cute circular shape, I use a biscuit cutter. As you can tell in the picture below, I use a small biscuit cutter that is only about 2 inches in diameter. But you could easily cut into triangles from a circle shape.

My my dough turned out pretty pink because I went a little crazy with the amount of raspberries. I decided to cut it down in the recipe below. Enjoy with a cup of coffee or tea, and who says scones have to be enjoyed for breakfast? They make a perfect weekend afternoon treat! Just ask any Brit 😉

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Raspberry Lemon Oat Scones

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 12 -15 small scones

Author Amy Rains

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Ingredients

• 2 cups flour
• 1 cup rolled oats
• 1 tbsp baking powder
• 2 tbsp sugar
• 1/2 tsp salt
• Zest of 1 lemon
• 1 cup frozen or fresh raspberries
• 5 tbsp cold butter
• 1/2 cup cream or half and half
• 1/2 cup plain Greek yogurt
• Optional glaze:
• Juice of 1 lemon
• 1/2 cup powdered sugar

Instructions

1. Combine first 6 ingredients in a large bowl and mix well.
2. Cut cold butter into small chunks and add to dry ingredients.
3. Cut butter with a pastry knife and mix well.
4. Mix together yogurt and cream, and fold into batter.
5. Gently toss in raspberries.
6. Mix dough well with a wooden spoon, making sure to scrape up as much dry ingredients (dough will be sticky and thick).
7. Roll out dough onto parchment paper into a large circular disk, approximately 3/4 inch thick.
8. Cut dough into small triangles, or cut with a biscuit cutter.
9. Bake scones for approximately 15-17 minutes until very lightly browned.
10. For the glaze, mix lemon juice with powdered sugar. A very small drizzle is perfect for these. Small scones.
11. Serve warm with butter or allow scones to cool and glaze.