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Blackberry White Chocolate Oatmeal Scones
These dense, moist Blackberry White Chocolate Oatmeal Scones are hearty, sweet, and delightful at breakfast or any time of day.
If you’re like me and love starting your day with a pastry, you’re going to love these buttery, warm blackberry white chocolate oatmeal scones. They’re the perfect balance of hearty and fiber-filled, sweet and fruity. And all tied together with a sweet and easy homemade blackberry glaze!
How to Make Blackberry White Chocolate Oatmeal Scones
For the most part, all scone recipes use the same framework. A mixture of dry ingredients, a liquid, and small pieces of butter. The butter melts in little pockets in the oven, which creates the nice layers you love in a delicious freshly-baked scone. This blackberry scone recipe takes a totally new flavor twist with fresh berries, white chocolate, and tangy buttermilk.
Quick Tips for Making Soft, Crumbly Scones
Always, Always use VERY COLD Butter, milk, + eggs.
Adding Bread or Pastry Flour helps too!
NEVER Skip The Step with Cutting the Butter Into Cubes or Grating the Butter.
Always Use Buttermilk, Even if it’s a Dairy-Free Version.
Never Over-Mix The Batter, Just Enough to combine Ingredients.
Always Add Dough to a Floured Surface Before Cutting into Triangular shapes.
NEVER Use a Rolling Pin to Flatten Dough. Only Pat it Around into a Circle using your hands.
ALWAYS Use a Very Sharp Knife or Pastry Cutter to Cut Scones into Shape. This Avoids ‘Drooping’ of the Sides!
Don’t Forget to Brush the Tops with egg wash or melted butter for a golden look!
Here’s what you need for these white chocolate oatmeal scones:
All-purpose flour. I use organic flour from Bob’s Red Mill.
Rolled oats. These are also sometimes called Old-Fashioned oats (not instant or quick-cooking).
Cane sugar. You can also use regular granulated or coconut sugar if you prefer.
Baking powder to help the scones rise in the oven.
Ground cinnamon. You only need a pinch to compliment the sweet white chocolate flavor.
Butter. Use unsalted so your scones stay sweet, not salty. You should freeze + grate it for the best results.
Egg. This should be cold for the best results.
Blackberries. In a pinch, you can use raspberries or frozen blackberries.
White chocolate. Use a chopped white chocolate bar or white chocolate chips.
Dairy-free buttermilk. All you need to make this tangy mixture is plant-based milk (such as almond) and lemon juice.
No homemade scone would be complete without a sweet, shiny glaze on top! To complement the blackberries in the oatmeal and white chocolate chip scones, I decided to make a fresh and pretty blackberry glaze. Here’s what you need:
Powdered sugar. If you use granulated sugar, your glaze might have a gritty texture.,
Blackberry preserves. If you prefer a different fruit, feel free to make the scone glaze with raspberry, apricot or peach preserves.
Can I Freeze Scones?
Yes! Once your baked scones are fully cooled, you can freeze them in an airtight container for up to six months. Defrost them on the counter for a few hours, then serve at room temperature.
How to Serve Blackberry White Chocolate Oatmeal Scones
These berry scones don’t need much more than the sweet blackberry glaze. But if you want an extra something to serve on the side, try butter or lemon curd. You can serve these oatmeal scones for breakfast, as a snack, or with tea or coffee any time of day. They also are easy to pack for a brunch or party.
1cupDairy-free "Buttermilk", VERY COLD(Almond milk + 1 tsp lemon juice; You can also use dairy buttermilk!)
1cupchopped white chocolate(You can also use white chocolate chips)
1 1/2cupspowdered sugar, sifted
1Egg wash(1 egg + 1 Tbsp milk beat together)
MAKE THE SCONES:
Preheat oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper.
In a large bowl, add flour, oats, baking powder, sugar, cinnamon, salt and whisk until combined.
Add the grated butter (See Notes) into the dry ingredients and using a fork, mix together until it resembles “peas”.
In separate bowl, whisk together the dairy-free ‘buttermilk’ and egg, until combined and smooth. Pour wet ingredients into the dry ingredients and mix everything together using a spatula or your hands (working it together with one hand) until the dry ingredients are moistened and a ball can be created. NOTE: No need to create a ball just yet. You have to now add remaining ingredients.
Fold in chocolate chips and blackberries and gently press them into the dough. NOTE: This will be messy because of the blackberries.
Add the dough unto a floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.
Place each scone onto the prepped baking sheet and brush tops with a little egg wash. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.
Remove from the oven and let cool completely before adding glaze.
TO MAKE THE GLAZE:
Whisk together the powdered sugar, blackberry preserves, and almond milk, until combined and smooth. NOTE: If the glaze seems too thin, add in another 1/2 cup of powdered sugar. However, If it seems too thick, add an additional 1 Tbsp of milk.
Once cooled, drizzle the glaze atop each scone, and allow it to set for about 3-4 minutes so that it hardens.
Tips & Tricks
STORAGE: Leftovers can be stored in an air-tight container and refrigerated for 1-2 days for best taste. Reheat in the oven or microwave when ready to serve.GRATED BUTTER: To grate your butter, add the stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.