I can’t lie, I have a bit of a sweet tooth. Okay…a lot of a sweet tooth…and especially in the morning. Pancakes, croissants, muffins, crepes…I love anything sweet for breakfast. But, not everyone in my family does. So these scones were a happy medium due to the fact that they are so subtly sweet! Plus the oatmeal makes it just feel a bit more healthy…
These scones are perfect for Mother’s Day brunch, breakfast in bed (psst: pass this recipe along to your kids and husbands!), or even to box up and give to Mom. We will warn you though: it’s hard to just eat one!
Something I will note though: you probably notice that my scones are quite pink. I used frozen raspberries for this recipe, and while they tasted great, they were a bit too wet to form into a great scone. It turned out to be more like a wedge-shaped muffin. That is why I highly recommend using fresh berries instead of the frozen ones. That way you get the full scone flavor and texture and still a dash of pink.
From all of us at Mama Jess, we hope you Mamas have a fabulous Mother’s Day, you deserve it!
Xoxo, Claire and the Mamas at Mama Jess
- 1 2/3 cups whole wheat flour
- 1/3 cup sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp lemon zest
- 1 stick of butter, cold and cubed
- 1 1/3 cups old-fashion oats
- 1 cup fresh raspberries
- 1 large egg
- ½ cup buttermilk
- Preheat oven to 425 degrees F
- In a large bowl, combine all dry ingredients except oats and raspberries
- When combined, add in oats and raspberries and stir
- Add all wet ingredients, stirring with a spatula until a dough is formed
- Turn dough out into a clean surface and form into a disk, about an inch thick
- Using a pizza cutter, slice the dough into 8 even wedges
- Separate on a parchment lined baking sheet
- Bake for 18 minutes
- Allow to cool and enjoy!
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