Updated: Apr 25
I was feeling inspired this morning, so i made these scones. This was my first ever 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!
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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 some buttermilk, sprinkle some brown sugar and 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!