Sep 17, 2012 While biscuits have a delicious place in my heart as a means of transport for stew, when it comes to breakfast and tea, I favour sweet scones in all their golden, pillowy glory; preferably studded with nuts and fruit, and topped with whipped cream and jam. These ones are enriched with toasty whole wheat flour and toothsome oats, and dotted with fresh, juicy raspberries. The berries are barely stirred into the shaggy mixture before the dough is kneaded into a cohesive circle; they will break up quite a lot as you gently work the dough, yielding delicious raspberry streaks. To say that scones are best eaten the day they are baked is a huge understatement. In my opinion, they are only worth consuming if it happens within 24 hours. That said, they freeze beautifully! Store whatever you can’t gobble up in a day in the freezer; just pop them in a warm oven to reheat before serving.
Ingredients
1 cup all purpose flour 1 cup whole wheat flour 1/3 cup granulated sugar 1 tbsp baking powder ½ tsp baking soda ¼ tsp salt 1 cup large flake oats (not quick or instant) ½ cup cold butter, cut in cubes 1 large egg, lightly beaten ½ cup + 2 tbsp cold milk 1 cup raspberries (do not thaw, if using frozen)
Preparation
