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Blackberry buttermilk whole grain scones

Updated: Apr 25, 2021

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!

For more 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 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!

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