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

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 scones
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Ingredients

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

Directions

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

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  • 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.

Nutrition Facts

286 calories; protein 7.1g 14% DV; carbohydrates 30.5g 10% DV; fat 15.4g 24% DV; cholesterol 96.6mg 32% DV; sodium 105.7mg 4% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/14/2019
I didn't have any thyme so I added lemon zest instead, which turned out delicious Read More

Most helpful critical review

Rating: 3 stars
03/01/2016
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. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/14/2019
I didn't have any thyme so I added lemon zest instead, which turned out delicious Read More
Rating: 3 stars
02/29/2016
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. Read More