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Triple berry oatmeal scones recipe: Oatmeal you can eat on the run

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Did you resolve to eat better this year? Try a breakfast with real fruit and real fiber.

If the holiday glut has your body craving something healing and wholesome, you can’t do better than the powerhouse combination of oatmeal and berries. After indulging in heavy casseroles and sticky sweets, you can certainly use the fiber, and the health benefits of both oats and berries are something you could use all year long.

One of the best things about scones (besides the taste) is how hearty they are. They’re as filling as a biscuit or a muffin, and the addition of oats means they can fuel you for much longer than a sugar-laden breakfast bar. These babies are bursting with berries (which have cancer-fighting properties and loads of nutrients), so you know they taste good, too.

Make up a batch for the lunchbox or a grab-and-go breakfast. Add a little honey or butter if you’ve been good.

Triple Berry Oatmeal Scones

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 cup old-fashioned or quick-cooking oats
  • 1/3 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. grated citrus zest (optional)
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 Tbsp. salted butter, room temperature, cubed
  • 1 cup mixed Driscoll's berries (such as blueberries, raspberries or blackberries), or 1 package (6 oz.) Driscoll's blueberries, raspberries or blackberries.
  • 2/3 cup buttermilk
  • 1 large egg
  • 1 tsp. vanilla

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or coat with cooking spray. Combine flour, oats, sugar, baking powder, orange zest, baking soda and salt in a large bowl. Using a pastry cutter or two knives, cut butter into flour mixture until it resembles coarse crumbs. Add berries to flour mixture and toss carefully to coat. Whisk buttermilk, egg and vanilla together in a small bowl. Create a well in center of flour and berry mixture. Pour in buttermilk mixture and gently mix just until dough forms. Flour hands and place dough on a well-floured work surface. Gently knead twice just to form into a ball. Pat into an 8-inch circle, about 3/4-inch thick. With a floured spatula or sharp knife, cut into 8 even wedges. Place wedges on prepared baking sheet, leaving space between wedges. Brush tops with additional buttermilk and sprinkle with additional sugar, if desired. Bake 14 minutes or until light golden brown. Cool on wire rack.

Makes 8 scones.

Recipe adapted from and courtesy of Driscoll’s.

More healthy ways to start the day:

Apple cinnamon breakfast quesadillas

Baked strawberry oatmeal

Orange and yogurt breakfast smoothie

Whole wheat biscuits

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