Whole Wheat Oatmeal Scones with Blackberries
Elevate your breakfast or tea-time experience with these irresistible Whole Wheat Oatmeal Scones with Blackberries, a wholesome yet indulgent treat! Featuring nutty whole wheat flour, hearty rolled oats, and the natural sweetness of fresh blackberries, these scones strike the perfect balance between healthful and satisfying. A touch of Greek yogurt adds tenderness, while turbinado sugar sprinkled on top provides a delightful golden crunch. With just 20 minutes of prep time and beginner-friendly techniques, you’ll be enjoying these golden-brown wedges of goodness in no time. Perfect for serving warm with a drizzle of honey or a dollop of cream, these scones are a nutritious and delicious way to start your day or enjoy a moment of tranquility with your favorite cup of tea.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.75 cup Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.33 cup Unsalted butter (cold, cubed)
- 0.25 cup Light brown sugar
- 0.5 cup Plain Greek yogurt
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup Fresh blackberries
- 1 tablespoon Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and salt.
Using a pastry blender or your fingertips, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Stir in the light brown sugar, ensuring it is evenly distributed.
In a separate small bowl, whisk together the Greek yogurt, milk, and vanilla extract.
Gradually pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Add the blackberries and fold them in gently, trying to keep the berries whole to avoid excess bleeding into the dough.
Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle (approximately 7–8 inches in diameter).
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges and carefully transfer them to the prepared baking sheet, spacing them slightly apart.
Optional: Sprinkle the tops of the scones with turbinado sugar for a bit of crunch and added sweetness.
Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 9.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
