Blackberry buttermilk whole grain scones

I was feeling inspired this morning, so I made these scones. This was my first attempt at scones, and I am not a baker. The combination of sour buttermilk, sweet blackberries, and rolled oats—what can be better? I was pleasantly surprised by how well they turned out and how delicious this recipe is!

This is a wonderful cookbook full of surprising recipes. The recipes are quite simple and always turn out beautifully. I love every recipe that I have made so far. The flavours are fantastic, and the dishes are always well-received by guests.

For more wonderful recipes from this cookbook, click here.

1/2 cup butter, diced and frozen

1 1/2 cup rolled oats, divided in two batches

1 3/4 all-purpose flour

1/4 cup ground flax seed flour or buckwheat flour

1/2 cup brown sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup hazelnuts or slivered almonds

5 oz blackberries (or berry of choice)

Zest of 1 lemon

1 cup buttermilk

Heat oven to 400°F.

Add 1/2 the rolled oats to a food processor and pulse till a fine powder. Add flours, salt, baking soda, baking powder and sugar. Pulse to mix. Add frozen butter and nuts and pulse 4-5 times to mix.

Turn out into a bowl. Add berries and 1/2 buttermilk and mix (by hand). Add more buttermilk, a little at a time, till the dough is barely wet and will hold together.

Turn out onto a floured parchment sheet. Divide the dough into 2. Gently mould the dough into a circle about  12-14 inches wide and 3/4 inch thick. Cut into wedges with a sharp knife; do not separate the pieces. Brush with buttermilk, sprinkle with brown sugar, and sprinkle a few rolled oats on top.

Bake for 20-30 minutes till browned on top and it feels lighter.

Remove and allow to cool, it will harden.

Serve with clotted cream or butter!