2Food > Whole Wheat Oatmeal Raspberry Scones

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Whole Wheat Oatmeal Raspberry Scones

What you need

1 cup all purpose flour
1 tbsp baking powder
½ tsp baking soda
½ cup cold butter, cut in cubes
1 large egg, lightly beaten
½ cup + 2 tbsp cold milk
1 cup large flake oats (not quick or instant)
1 cup raspberries (do not thaw, if using frozen)
¼ tsp salt
1 cup whole wheat flour

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How to do it

1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in oats. Working quickly with your fingers, press the butter into the flour mixture until it resembles coarse crumbs (or alternatively, you can cut the butter in using a pastry blender).In a glass measuring cup, combine milk and egg; beat with a fork to blend.

2. Pour milk mixture over dry ingredients and stir with light strokes until dough starts to come together (there will still be floury patches). Stir in raspberries. Dough will still be shaggy.Turn dough onto a lightly floured clean counter and gently knead until about 6 times, until dough is cohesive (raspberries will start to break up; this is fine). Pat dough into a circle of about 1½" thick. Using a knife or bench scaper, divide the dough in eight equal pieces.

3. Transfer scones to prepared baking sheets and bake about 22 minutes, or until golden brown, rotating pans once during baking.

4. Transfer to wire racks to cool.

5. Serve warm or room temperature.

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Nutrition

Calories
274.4cal ( 13.72% of daily need)
Fat
13.82g ( 21.26% of daily need)
Saturated Fat
7.95g ( 49.68% of daily need)
Carbohydrates
32.85g ( 10.95% of daily need)
Sugar
1.67g ( 1.85% of daily need)
Cholesterol
52.49mg ( 17.5% of daily need)
Sodium
269.72mg ( 11.73% of daily need)
Protein
6.4g ( 12.8% of daily need)
Manganese
1.19mg ( 59.66% of daily need)
Selenium
19.92µg ( 28.46% of daily need)
Phosphorus
246.43mg ( 24.64% of daily need)
Vitamin B1
0.26mg ( 17.28% of daily need)
Fiber
4.06g ( 16.23% of daily need)
Folate
45.36µg ( 11.34% of daily need)
Iron
2.03mg ( 11.25% of daily need)
Magnesium
44.17mg ( 11.04% of daily need)
Vitamin B2
0.18mg ( 10.53% of daily need)
Calcium
105.2mg ( 10.52% of daily need)
Vitamin B3
1.89mg ( 9.47% of daily need)
Potassium
313.11mg ( 8.95% of daily need)
Vitamin A
415.25IU ( 8.31% of daily need)
Copper
0.15mg ( 7.26% of daily need)
Zinc
1.08mg ( 7.21% of daily need)
Vitamin B6
0.1mg ( 5.08% of daily need)
Vitamin B5
0.48mg ( 4.78% of daily need)
Vitamin C
3.93mg ( 4.76% of daily need)
Vitamin E
0.69mg ( 4.58% of daily need)
Vitamin D
0.52µg ( 3.47% of daily need)
Vitamin K
2.76µg ( 2.63% of daily need)
Vitamin B12
0.14µg ( 2.36% of daily need)

Breakdown

Proteins
9.1%
Fat
44.2%
Carbs
46.7%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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