Where to BuySee where your berries were grown

Triple Berry Oatmeal Scones

Like a cross between a biscuit and a muffin, these tasty wedges are perfect for breakfast on the run or a leisurely brunch. Try them warm with honey and butter.

Prep Time: 10 minutes   |    Cook Time: 20 minutes   |    Makes: 8 servings


  • Vegetarian
  • Quick Prep
Ingredients
  • 2 1/2 2 1/2 2 1/2cups CUP_USVolumeall purpose flour
  • 3/4  3/4  3/4cups CUP_USVolumeregular or quick-cooking oats (not instant)
  • 1  1  1 Tbsp. TABLESPOON_USVolumebaking powder
  • 1/2 1/2 1/2tsp. TEASPOON_USVolumesalt
  • 1/2  1/2  1/2tsp. TEASPOON_USVolumebaking soda
  • 3  3  3 Tbsp. TABLESPOON_USVolumesugar, divided
  • 1  1  1 tsp. TEASPOON_USVolumegrated lemon or orange zest (optional)
  • 6  6  6 Tbsp. TABLESPOON_USVolumeunsalted butter, at room temperature
  • 1  1  1 cup CUP_USVolumebuttermilk
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Raspberries, Blackberries or Blueberries, or 1-1/2 cups coarsely chopped Strawberries
Instructions
  1. Preheat oven to 425°F. 
  2. Line a baking sheet with parchment paper or coat with cooking spray.  
  3. Combine flour, oats, baking powder, salt, baking soda, 2 tablespoons sugar, and zest, in a large bowl. Stir to mix.  
  4. Add butter and beat with an electric mixer just until crumbly.  
  5. Gradually beat in buttermilk.  
  6. Fold in berries with a spoon or flexible spatula.  
  7. Place dough on a well-floured work surface and knead gently 8-10 times.  
  8. Pat into an 8-inch circle about 3/4 inch thick. With a floured spatula or sharp knife, cut 8 even wedges.  
  9. Transfer to prepared baking sheet, leaving space between wedges.  
  10. Bake 18 to 20 minutes until light golden brown.  
  11. Remove and cool on wire racks.  

Nutrition Facts

Amount Per Serving
Calories 290
Total Fat 9.86g
    Saturated Fat 5.79g
Cholesterol 24.13mg
Sodium 457mg
Total Carbohydrates 44.75g
    Dietary Fiber 2.33g
Protein 6.30g