Raspberry Oat Scones

From the Kitchen of Sarah Grace Jaggars of Paris, TN


  • 1 2/3 Cup of All-Purpose Flour

  • 1 Tbs. of baking powder

  • 1 Tsp. of Baking Soda

  • 1 Tsp. of Salt

  • 1 1/3 cup of Oats

  • 1/3 Cup of Sugar

  • Zest of 1 Lemon

  • Pinch of Cinnamon

  • 10 Tbs. of Cold Butter

  • 2 Eggs

  • 1/2 Cup of Cold Buttermilk

  • 3/4 Cup of Raspberries


Put the butter in the freezer for 30 minutes. Preheat the oven to 400ºF. Line a baking sheet with parchment paper if available. In a large bowl, whisk together the dry ingredients (four, baking powder, baking soda, salt, oats, cinnamon, sugar, and lemon zest.) Take the butter out of the freezer and grate it into the dry ingredients using a box grater or cut into small pieces with a knife and work into four mixture. Make sure to blend the cold butter throughout mixture. Whisk 1 egg and the buttermilk together and add to the mixture. Fold using a spatula or your hands until ingredients are thoroughly blended. It will be lumpy and chunky. Press it together with your hands. Fold raspberries gently into the mixture.