Blackberry Oatmeal Scones

On a rainy day, my thoughts turn toward warm tea and scones. Our family loves scones, not the super dry crumbly kind, but the ones with a little texture and softness. This recipe turns out a delicious oatmeal scone, with a total of 1/3 cup of sugar in the recipe, allowing the sweet blackberries to seep through.

These are simple to mix up, and have never lasted long enough at my home to know how well they keep.

Oatmeal Blackberry Scones

Preheat Oven 400 Degrees

1 egg

1/2 c. cold buttermilk

1 tsp vanilla

1 2/3 c. flour

1 1/3 c. old fashioned oats

1/3 c. sugar

1 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. freshly grated nutmeg

1 stick plus 2 Tbsp cold unsalted butter, cut into small pieces

1 pint blackberries

Line baking sheets with parchment

Stir the egg, vanilla and buttermilk together and set aside

Whisk the flour, oats, sugar, baking soda and baking powder, salt and nutmeg together in a large bowl. Drop in the cut butter and toss. Quickly working with a pastry blender or fork cut and rub the butter into the dry mixture until it is pebbly. Pour the buttermilk mixture over the dry mixture and stir until a dough forms..wet and sticky.

Turn out the dough onto a lightly floured surface, and fold the berries in. Drop scoops of dough onto the baking sheet.

I like to add a slight sprinkle of cinnamon, sugar and nutmeg on

top, either before baking or fresh out of the oven.

Bake 20 minutes until edges are golden brown.