I want to be better at living in the moment, at celebrating life, exactly as it is, right at this instant. These Raspberry Scones are my way appreciating these last days of August glory, without regretting the passage of summer or rushing right into fall.
A planner to the core, my mind constantly wanders to my next errand, the next season, or cosmic questions along the lines of, “What should I be when I grow up?” These Raspberry Scones, with their bright berry flavor and homey, toasty oatmeal, remind me of the value of taking time to set aside the “What’s Next” in favor of the “What’s Here, Now.” Right in front of us today, I would like to place this plate of fluffy, fruity, and comforting scones, moments of morning joy.
Late August is bittersweet, and it is the bittersweet times when I most struggle to be present. These past two weeks, I have felt a strange dichotomy of desires to first bake a peach shortcake—a cherished treat of high summer—then don an oversized college hoodie to watch a football game. I mourn the earlier sunsets, while simultaneously longing to bake a giantbatch of pumpkin cookies.
Raspberry Scones with Oatmeal are my bridge between summer and fall. The fresh raspberries remind me that we still have plenty of summer living left to do: the farmers market will continue in its bounty of sweet corn, tomatoes, and green beans, and I’ll have more nights to spend relaxing on front porches. The oatmeal subtly speaks to cooler days to come, to comfort food, and to a general heartiness I seek when fall arrives.
To keep the scones lighter and healthier, I baked them with whole wheat pastry flour and replaced some of the butter with Greek yogurt. Buttermilk keeps these Raspberry Scones extra tender and a touch of ginger is delightful with the tart raspberries.
Let’s enjoy Raspberry Scones while the berries are still in their prime, and we have summer mornings to savor. Fall and football and pumpkin will come, but for this moment in time, I’m living the present, one Raspberry Scone in each of my hands.
Just for the record: the present tastes delightful.
Fluffy Raspberry Scones made with oatmeal, fresh raspberries and a hint of ginger. Using part whole wheat pastry flour and part Greek yogurt makes these healthy scones a balanced treat and a wonderful way to begin your morning.
Yield: 12 scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1/2 cup buttermilk, cold
- 1/4 cup non-fat plain Greek yogurt, cold
- 1 large egg, cold
- 1 cup all purpose flour
- 2/3 cup whole wheat pastry flour
- 1 and 1/3 cup old fashioned rolled oats
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, very cold and cut into small pieces
- 3/4 cup fresh raspberries (4 ounces)
- Place a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper or a Silpat mat
- In a small bowl, whisk together the buttermilk, yogurt, and egg. Set aside.
- In the bowl of a food processor or a large bowl, combine the all purpose flour, whole wheat pastry flour, oats, sugar, baking powder, baking soda, salt, ginger, and nutmeg.
- Working quickly so that the butter stays cold, incorporate the butter pieces into the flour mixture, either by pulsing a few times (if using a food processor) or by hand with a pastry blender or fork, until the butter is the size of small peas. (You should still be able to see the pieces of butter and they they may not be uniform in size.) If using a food processor, transfer the mixture to a large mixing bowl.
- Pour the buttermilk mixture over the flour mixture and stir with a fork just until the dough comes together (the dough will be sticky and wet.) With a spatula, gently fold the berries into the dough until barely distributed (about 8 turns of the spatula), being careful not to break the berries apart.
- Turn the dough out onto a lightly floured work surface. With floured hands, gently pat the dough into a 1 and 1/2 inch thick circle. Flour a 2-inch biscuit cutter and cut out the scones, or use an ice cream scoop to portion scones with about 1/4 cup batter in each. Arrange on the prepared baking sheet and bake for 20 minutes, until the tops are golden and firm. Transfer to a baking sheet to cool for 10 minutes, then serve warm.
Scones are best enjoyed the day they are served. Store in an airtight container at room temperature for up to 2 days, or freeze tightly wrapped in plastic and foil for up to 1 month. Fresh raspberries are best in this recipe because they hold their color. Frozen, thawed raspberries will taste nearly as good, but they will be more likely to stain your scones blue. If you are not looking to win a beauty scone beauty contest, frozen raspberries are a fine choice. To keep the butter as cold as possible, I actually toss mine in the freezer a few hours before I bake the scones. If you have that kind of foresight, it makes for the fluffiest scones you’ll ever bake.
A note on berries: I am fortunate to live only a few blocks from a farmers market where I can purchase fresh local berries a few weeks of the year, but for those who do not have such access (or for when the market is closed), my berry brand of choice is Driscoll’s. Driscoll’s is family-owned and operated and buys its berries from independent farmers, which I value. I have also found that Driscoll’s quality is higher than other berry brands, and taste is essential when baking with (and munching on) fresh berries. Driscoll’s provided me with coupons to purchase berries for this recipe; however, all opinions are, as always, 100% my own.