Raspberry Lemon Oat Scones
These raspberry lemon oat scones are tender, buttery, and bursting with fresh raspberry and bright lemon flavor in every bite. They come together with simple ingredients for an easy baked treat that's perfect for breakfast, brunch, or an afternoon coffee break. Everyone will love their soft texture and fresh flavor.
Servings: 12 -15 small scones
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
- Combine first 6 ingredients in a large bowl and mix well.
- Cut cold butter into small chunks and add to dry ingredients.
- Cut butter with a pastry knife and mix well.
- Mix together yogurt and cream, and fold into batter.
- Gently toss in raspberries.
- Mix dough well with a wooden spoon, making sure to scrape up as much dry ingredients (dough will be sticky and thick).
- Roll out dough onto parchment paper into a large circular disk, approximately 3/4 inch thick.
- Cut dough into small triangles, or cut with a biscuit cutter.
- Bake scones for approximately 15-17 minutes until very lightly browned.
- For the glaze, mix lemon juice with powdered sugar. A very small drizzle is perfect for these. Small scones.
- Serve warm with butter or allow scones to cool and glaze.