Raspberry Oatmeal Scones
by Fiina Jolley
1 and 2/3 cup flour, 1/3 cup sugar, 1 Tbsp baking powder, 1/2 tsp baking soda 1/2 tsp salt, 1/2 tsp lemon zest, 1 stick 1/2 cup frozen butter, 1 and 1/3 cups old fashioned oatmeal,1 cup of raspberries(I used fresh berries), 1/2 tsp pure almond extract.1/2 cup milk with 1/2 Tbs lemon juice, one large egg. sliced almonds and 1 Tbsp sugar.
Heat Oven to 425 Fahrenheit ( 220 Celsius)
In the food processor combine 1 and 2/3 cup flour 1/3 cup sugar 1 Tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp lemon zest. Add: 1 stick 1/2 cup frozen butter, cut in small pieces. Pulse just enough to break the butter up in pea size pieces.
Place the above in a mixing bowl and add 1 1/3 cups old fashioned oatmeal and 1 cup of raspberries(I used fresh berries) and 1/2 tsp pure almond extract.
Add to the dry mixture1/2 cup milk with 1/2 Tbs lemon juice mixed with one large egg.
Mix gently and place in a 9 in pie dish which has been sprayed with cooking spray. Pat it down level and sprinkle with sliced almonds and 1 Tbsp sugar.
Using a sharp knife, cut dough into 8 slices.
Then...place the dish in the refrigerator for about 15 min while the oven heats up to 425 degrees.
Bake for approximately 18 minutes.
Enjoy it warm or cold or reheated. My scones froze well for eating later!
Note from the editor: "Looks absolutely delicious and looks like it could go with a bit of cream for and added treat"