Raspberry Oat Scones

Name: Raspberry Oat Scones
Prep time: 25 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 1/2 c. old-fashioned (rolled) oats, plus more for topping; 2 c. all-purpose flour; 1/2 c. sugar; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 c. butter (1 stick), cut up, very cold; 6 oz. raspberries; 1/4 c. candied ginger, finely chopped; 2 tsp. finely grated lemon zest; 3/4 c. low-fat buttermilk

By The Good Housekeeping Test KitchenPublished: May 19, 2017

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Danielle Occhiogrosso

Yields:

8 serving(s)

Active Time:

25 mins

Total Time:

50 mins

We'll take our oatmeal in raspberry scone form, please and thank you.

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Ingredients

1 1/2 cups old-fashioned (rolled) oats, plus more for topping
2 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter (1 stick), cut up, very cold
6 oz. raspberries
1/4 cup candied ginger, finely chopped
2 tsp. finely grated lemon zest
3/4 cup low-fat buttermilk

Directions

1. Step 1Preheat oven to 400°F; line large baking sheet with parchment paper.
2. Step 2In food processor, pulse 3/4 cup oats until finely ground. Add flour, sugar, baking powder, baking soda and salt and pulse to combine. Add cold butter and pulse until coarse crumbs form.
3. Step 3Transfer flour mixture to large bowl. Stir in raspberries, ginger, lemon zest and remaining 3/4 cup oats. Stir in buttermilk. With floured hands, gently knead until dough just comes together; do not overwork (dough will be sticky).
4. Step 4On floured surface, pat dough into 12-inch-by-3-inch loaf. Cut into 4 squares; then cut each diagonally in half to form 8 triangles.
5. Step 5With spatula, transfer scones to prepared baking sheet, spacing 2 inches apart. Garnish with oats. Bake 20 to 25 minutes or until golden brown. Transfer to wire rack; let cool.