Berry Oatmeal Scones

5.0
(6)

These are the easiest and the tastiest berry oatmeal scones ever. I've been making them since I was 9 years old, that is how easy they are to make.

2
2
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
8
Yield:
8 scones

Ingredients

  • 1 ½ cups rolled oats

  • 1 ½ cups all-purpose flour

  • ¼ cup white sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 8 tablespoons butter, melted

  • ½ cup milk

  • 1 large egg, beaten

  • 1 cup mixed frozen berries

  • 2 tablespoons heavy cream, or as needed

  • 1 tablespoon turbinado sugar

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with a silicone baking mat (such as Silpat®).

  2. Combine oats, flour, sugar, baking powder, and salt in a large bowl. Make a well in the center; pour in butter, milk, and beaten egg. Mix together until a moist dough forms. Fold in berries.

  3. Turn dough out onto a lightly floured surface and pat into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges. Brush cream over scones and sprinkle tops with turbinado sugar. Arrange on the prepared cookie sheet.

  4. Bake in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts (per serving)

313 Calories
15g Fat
39g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 313
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 44%
Cholesterol 60mg 20%
Sodium 428mg 19%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 10%
Total Sugars 10g
Protein 6g
Vitamin C 0mg 1%
Calcium 141mg 11%
Iron 2mg 12%
Potassium 123mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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