Blackberry White Chocolate Oatmeal Scones

Print Recipe

5 from 5 votes

Blackberry White Chocolate Oatmeal Scones

These oatmeal scones get sweetness from fresh berries and white chocoalte!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Keyword: baked, blackberries, breakfast, brunch, easy, oatmeal, scones, white chocolate

Servings: servings

Calories: 426kcal

Author: Shanika

Ingredients

SCONES:

1 ¼ cups organic all-purpose flour
1 cup organic rolled oats
½ cup organic cane sugar
2 tsps baking powder
¼ teaspoon sea salt
Pinch of ground cinnamon
½ cup unsalted butter, frozen + grated (See Notes!)
1 cup Dairy-free "Buttermilk", VERY COLD (Almond milk + 1 teaspoon lemon juice; You can also use dairy buttermilk!)
1 large egg
2 cups fresh blackberries
1 cup chopped white chocolate (You can also use white chocolate chips)

BLACKBERRY GLAZE:

1 ½ cups powdered sugar, sifted
2-3 Tbsps Almond milk
1 tablespoon blackberry preserves

OTHER:

1 Egg wash (1 egg + 1 tablespoon milk beat together)

US Customary - Metric

Instructions

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 ½ cup of powdered sugar. However, If it seems too thick, add an additional 1 tablespoon of milk.
Once cooled, drizzle the glaze atop each scone, and allow it to set for about 3-4 minutes so that it hardens.
Bon Appetit!

Notes

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.

Nutrition