Whole Wheat Oatmeal Raspberry Scones

By February 27, 2018

Whole Wheat Oatmeal Raspberry Scones


February 27, 2018


250 g Keelings raspberries

130 g all purpose flour

130 g whole wheat flour

65 g granulated sugar

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

85 g large flake oats (not quick or instant)

110 g butter, cut into cubes

1 large egg, lightly beaten

2 tbsp cold milk


1Preheat oven to 200 degrees. Grease two baking trays.

2In a bowl, combine and whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in oats. With clean hands mix the butter into the flour mixture until it forms the texture of breadcrumbs.

3Combine the milk and egg. Whisk together. Gradually add the milk mixture into the dry ingredients until the dough starts to come together. Add in raspberries stirring gently to not bruise.

4Place dough on a floured clean surface and knead. Divide the dough into eight equal pieces.

5Transfer scones to prepared baking trays and bake about 20-22 minutes, until they are golden in colour. Allow to cool before serving.


1 Review


September 12, 2019

I made these scones this morning according to the instructions. I bake a lot and am normally very good with scones – I found the mixture did not bind together very well and it was difficult to knead. They did not rise up and are more like biscuits. They are still nice to eat.

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