A hearty breakfast or mid-afternoon snack. Try topping scones with lavender sugar!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 425 degrees F (220 degrees C).

  • Process flour, oats, butter, and sugar together in a food processor until mixture resembles a coarse meal.

  • Stir half-and-half and eggs together in a bowl, reserving 1 tablespoon. Add egg mixture to flour mixture in food processor and pulse until it forms a soft dough.

  • Turn out dough onto lightly floured work surface. Press dough into a circle about 1-inch thick. Gently press blackberries into top of dough; brush with reserved 1 tablespoon egg mixture and sprinkle with thyme. Cut into six wedges and transfer to a baking sheet.

  • Bake in preheated oven until scones turn golden brown, about 15 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

286 calories; 15.4 g total fat; 97 mg cholesterol; 106 mg sodium. 30.5 g carbohydrates; 7.1 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 3 star values: 1
Rating: 3 stars
Most every scone I've ever made has used a leavening agent. I can't begin to understand why this recipe lacks baking soda or baking powder. I wasn't impressed and won't make them again.