Black Raspberry Oat Scones

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You may or may not know this, but I’ve had a food blog for five years.  While I can’t remember what my first blog looked liked or really what motivated me to start blogging, I clicked publish on a recipe for the first time five years ago tomorrow.  If you look back in my archives, you might be a bit confused because the first post is actually from 2009 but in reality, I have post that are sitting in draft status from 2007.  For one reason or another I didn’t feel them up to par with this space but I keep them there as a reminder.

I often kick myself for not sticking with it fully but I think it took this amount of time to develop myself and my taste.  I was what one would call a half-ass blogger for the first 3-4 years.  I’d get on kicks and blog consistently but then I had times where I would go months without even thinking about it.  When I would commit myself to blogging, I’d blog five times a week (which I now see as overkill, I’m still deciding if three times is too much even though I have so many recipes to share) but there would be times when I’d throw my hands up in the air and wonder what was the point.

I think it actually took until recently for me to answer that last question.

Creativity.  While some people sketch or compose music , I create dishes.  My blog has become my creative outlet both through photography and through the food itself.  I’ve gained a new found respect for something that is so integral in my life.  I’ve stopped living to eat and now I am eating to live (or rather eating well to live happily.)

Don’t get me wrong, I love sharing recipes and I love it even more when I hear from people that they made something they would have never thought to try and loved it or from the people who are trying to change to a healthier style of eating and find inspiration in my recipes.  However, there is still a fundamental selfishness to the blog.  It’s become a documentation of my growth both in appreciating food and falling in love with photography.   I've hit that point that I would still continue to blog even if my visitor count was down to 1 or 2 people.  I don't think I would have said that before because I couldn't pinpoint why I was blogging.

I’ve stated it before but I feel like it’s a good time to repeat it: cooking takes practice and this blog is a log of my practice.  I look back at older recipes and think how I could improve upon flavor combinations or add a new layer to make it a full meal.  I think back to the times of using instant rice, white flour, and canned beans.  My transformation into this style of eating didn’t happen over night- it took time (years in fact.)  This blog is evidence of that exact point.

My first post ever was actually black raspberry scones.  My original recipe is long gone thanks to moving services over the years but I can remember my goal: a low calorie scone (for when I counted calories.)  But with the passing years and the changed outlook on food, this scone is less about calories and more about pleasure.  The taste of  fresh black raspberries and the buttery goodness oozing through.

So here's to five years of finding my voice, passion for food, and love for photography (and hopefully to another five!)


Black Raspberry Oat Scones

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins


  • 1 cup whole wheat pastry flour
  • ½ cup oats, ground in a food processor
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons butter
  • 2 tablespoons maple syrup
  • 1 egg white, yolk reserved
  • ¼ cup buttermilk
  • ½ cup black raspberries, frozen
  • 1 tablespoon flour
  • 1 tablespoon lemon zest
  • 1 tablespoon water


  1. Place black raspberries in freezer 1+ hours before makings scones.
  2. Preheat oven to 425˚ and cover a sheet tray in parchment paper (or silpat).
  3. In a large bowl, sift together all the dry ingredients. Cut in butter (using pastry blender, two knives, hands, or a food processor) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, maple syrup, and buttermilk. Combine with dry ingredients until dough pulls together.
  4. Toss frozen black raspberries with lemon zest and flour. Fold in to scone dough.
  5. Pat dough into a circle and cut into 6-8 triangles. Place on the sheet tray 1-2 inches apart. Whisk together egg yolk and water; brush over scones. Place tray in oven and bake for 15-18 minutes until scones are golden and firm to the touch.

PS- A side by side comparison on what can change in five years:

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31 comments on “Black Raspberry Oat Scones”

  1. Congratulations! It's amazing how much changes when you look back to where you began. I've only been at it a year and a half, but can see how far I've come already. The scones are beautiful. I may have to make these with some of the raspberries we picked last week. Thank you!

  2. I've been questioning my motives for blogging lately as well. Keeping up a blog is a lot of work and sometimes I start to doubt if it's worth the effort. But I always come back to, yes. It most certainly is. Loving the scones btw. They look delightful.

  3. Congratulations on your 5th anniversary, I love how you have developed your own voice and your own style. It's so inspiring to see how your blog has evolved over the years. Gorgeous, gorgeous pictures.

  4. Congratulations! And, I love this post - not only do the scones sound and look delicious but your perspective is amazing!

  5. Really lovely sentiments---blogging to create. Yes! Happy blog anniversary. I'm glad to have found you along the way. : )

  6. These are beautiful! I like the idea of freezing the berries for an hour before baking with them -- I never thought of that but I can see how it'd keep the berries from falling apart.

    Here's to five more years!

  7. Congrats on 5 years Erin! I love coming to this space - it is so inspiring. And so are you! And I love seeing your photos, and how you've progressed over the years.

  8. Erin, I have to say I love your blog... fell in love with it the first time I stumbled upon it months ago. I may not leave comments every single time but every time I read a post and see your gorgeous pictures, I am in awe... Someday, I wish I can take pictures as well as you and write as profoundly as you. Also, your recipes have been inspirations to some of my creations, especially the rice wraps! 🙂 Keep at it!

  9. Congrats on 5 years, Erin! Your blog is one I often find myself defaulting to for inspiration. Whether it's in photography, flavor combinations or just good food in perfectly simple form. Here's to another 5 🙂

  10. Congrats on five years! I'm close to that myself. I enjoy your stories and inspiring recipes. I made similar scones this weekend with blueberries. Love seeing that photo comparison, it helps you visualize your growth. My photos looked similar starting out 🙂

  11. This is sweet - so fun to hear your reflections on the past and thoughts on why you do what you do. What a time of growth! As always, your photos and recipes are just beautiful. Congratulations on 5 years! And here's to the many ahead! XO Sonja (and Alex)

  12. Erin,
    Thanks for insights on blogging. I especially love the comparison photo. As a blogger who is just starting out, I appreciate your honesty and humility. I hope to be where you are in 5 years. Congrats!

  13. Happiest of anniversaries to you! Isn't it wonderful when you suddenly come to this profound realization that blogging is a way to grow, and reflect on that growth? I feel very much the same way about the process...Those first few months, I had no idea what I was doing or why, and now, I come to my little space and understand exactly why I'm there. It's a wonderful feeling. Celebrate!

  14. Wow! Happy bloggiversary. A crazy difference there in your photography. You've grown leaps and bounds@

  15. I love your blog! So happy anniversary! Also just a note I find the number of posts you do, perfect, enough to miss you when you don't post, and not so littlethat I forget to check your blog

  16. You were destined to be a food blogger and we, your readers are so lucky to have a way to get hold of wonderful recipes and fantastic posts. Congratulations! Keep posting.

  17. Congrats on making the 5 year milestone! It's crazy how our blogs develop over time, but I think it's a way of seeing our progress throughout the years too =) These scones look so tasty!

  18. My blog started out six years ago; a lifetime in blogging, it seems, as then no one really had a food blog and all sorts of unique food could happen then. Now, it's a lot of the same and some voices that stand out and I go back and forth with loving it, hating it and shaking my head over how it's just so junior high sometimes. But it's like a child I've raised, and I can't stop now. I pay attention to the blogs that speak from their hearts and ignore all the clamoring for attention, the sameness of photos and style, the repetitive types of posts.

    And I've got those same yellowed photos, back from a lack of understanding of light and substance, and posts that make me cringe and wonder what the heck I was thinking, but it reminds me too, of how far I've come and what can be accomplished with pluck and stubbornness. Congrats on your five years, and I raise a glass to those unique voices that make the world of food blogging so much more delicious.

  19. I'm late to the party and just came across this recipe on your blog. It looks amazing but I have a question regarding the amount of buttermilk needed. The recipe states "¼ cup tablespoons buttermilk". Could you please clarify the amount? Thanks!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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