How many times have I enjoyed berry filled scones with a cappucino at my favorite local coffee spot? I have to admit, too many times to count because there is something about berries in scones that has always captivated me, especially with a good cup of coffee in the morning and preferably after exercising to take away a little of the sting of extra calories from the scone part of the scone at breakfast. That brings me to the berries part of the scone, the best part in my opinion. That is why I went on a quest to see how many berries could be added to this basic oat scone recipe that I put together from several reliable sources.
I’m not sure if Scotland is ready for me but I am ready for Scotland. I’m thinking about our upcoming trip to Scotland, oats, scones and of course, berries. That inspired me to put together these Scottish Oat Scones with Berries. I’m also thinking about spending time with my husband Scott, the golf courses we will play, the scenery and the people we will meet. But, getting back to my scones, I had an idea to create a slab of oatmeal based scone dough bursting with fresh ripe berries, to be baked, cut into pieces and served warm right off the parchment paper in the center of the breakfast table.
I hope you make yourself a strong hot cup of tea and enjoy it with some Scottish Oat Scones with Berries. Just to give everyone a heads up, I will be taking some time off from blogging for several weeks, starting at the end of next week. However, I still have a few good recipes to leave with you before I take my break.
Ingredients and Directions for Scottish Oat Scones with Berries
Makes 12 scones
1 & 1/2 cups all purpose flour
1 cup rolled oats, old-fashioned style oatmeal
1/4 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon sea salt
1 stick unsalted butter, chilled and cut into small bits
1/3 cup heavy cream
1 cup raspberries and blackberries
1/2 cup blueberries
1 Tablespoon granulated sugar
1/2 teaspoon cinnamon
Preheat the oven to 400 degrees
In a large bowl mix together the flour, oats, sugar, baking powder and salt. Cut in the butter with your finger tips or by using a pastry blender until the mixture looks crumbly like coarse crumbs. In another small bowl mix together the heavy cream and the egg, blending well. Add to the dry ingredients and stir with a fork until just combined. Gently stir in the berries, the raspberries will break up in the dough. Turn the dough out onto a parchment lined baking sheet and pat into an oval shape, about 3/4 inch thick. Mix together the 1 tablespoon of sugar and the cinnamon, sprinkle on top of the dough.
Bake for 14-16 minutes, until golden brown.
Cool slightly and cut into pieces, serve while still warm.