Oatmeal Raspberry Chocolate Chip Scones

Scones are not something I have very often. If I am going to splurge on breakfast calories, a donut or muffin will usually win out. Even when I am not the one doing the baking, a scone is rarely my first choice at a bakery. 
As you know, I have already made both donuts and muffins recently, so it was time for a change. 

The first scones I ever made were blueberry scones (recipe to come another time). They turned out great, but took a lot of work. These were much, much easier than my first experience. I had two raspberry scone recipes saved and couldn’t decide which I would make with my fresh berries. 
Oatmeal Raspberry Scones? Or Raspberry Chocolate Scones? Tough decision!
Why not do both!?
That’s exactly what I did. I basically followed the recipe for the oatmeal scones, and added chocolate chips into the dough at the end. Problem solved. 

These are best eaten warm out of the oven and topped with butter. Maybe even a hot cup of coffee along side? Mmmmm! I think I’ll have another.

What are you having for breakfast?

Oatmeal Raspberry Chocolate Chip Scones
(Adapted from Annie’s Eats)

Ingredients:
1 egg
1/2 cup buttermilk
1 2/3 cups flour
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch of nutmeg
10 tablespoons cold unsalted butter, grated or cut into small pieces
3/4 cup fresh raspberries
1/3 cup chocolate chips

Directions:
1. Preheat over to 400 degrees. Spray a baking sheet (or two) with non-stick spray.
2. Whisk together the egg and buttermilk and set aside.
3. In a medium bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg. Add the butter to the bowl and mix with a fork or pastry blender until crumbly. Pour the egg and buttermilk mixture into the dry ingredients and mix until just combined.
4. Gently fold in the raspberries and chocolate chips.
5. Divide dough into about 8 even portions and place on baking sheet.
6. Bake for 20 minutes or until golden brown.
7. Let cool for at least 10 minutes before serving.

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4 thoughts on “Oatmeal Raspberry Chocolate Chip Scones

  1. Oh Brittany, this is a keeper for sure!! For my 1st choice it would be with 'High Tea' in the afternoon which brings me back to our Family Tea Parties! Flash back–originated when you were about 18 months to 2 years old using a one-cup teapot, and picking your favorite demitasse cup and spoon. Learning to pour, add sugar, pour cream, stir and proper tea etiquette to not sip from the spoon was all part of the party and tradition!
    I will always have time and cherish a cup of tea (or coffee) and scone with you!

    Like

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