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Blackberry White Chocolate Oatmeal Scones
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5 from 5 votes

Blackberry White Chocolate Oatmeal Scones

These oatmeal scones get sweetness from fresh berries and white chocoalte!
Course Breakfast, Brunch
Keyword baked, blackberries, breakfast, brunch, easy, oatmeal, scones, white chocolate
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea



  • 1 1/4 cups organic all-purpose flour
  • 1 cup organic rolled oats
  • 1/2 cup organic cane sugar
  • 2 tsps baking powder
  • 1/4 tsp sea salt
  • Pinch of ground cinnamon
  • 1/2 cup unsalted butter, frozen + grated (See Notes!)
  • 1 cup Dairy-free "Buttermilk", VERY COLD (Almond milk + 1 tsp 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)


  • 1 1/2 cups powdered sugar, sifted
  • 2-3 Tbsps Almond milk 
  • 1 Tbsp blackberry preserves


  • 1 Egg wash (1 egg + 1 Tbsp milk beat together)



  • 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.


  • 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.
  • Bon Appetit!


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.