Black Raspberry Oat Scones


  • 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.