Whole Wheat Oatmeal Scones with Blackberries

Elevate your breakfast or tea-time experience with these irresistible Whole Wheat Oatmeal Scones with Blackberries, a wholesome yet indulgent treat! Featuring nutty whole wheat flour, hearty rolled oats, and the natural sweetness of fresh blackberries, these scones strike the perfect balance between healthful and satisfying. A touch of Greek yogurt adds tenderness, while turbinado sugar sprinkled on top provides a delightful golden crunch. With just 20 minutes of prep time and beginner-friendly techniques, you’ll be enjoying these golden-brown wedges of goodness in no time. Perfect for serving warm with a drizzle of honey or a dollop of cream, these scones are a nutritious and delicious way to start your day or enjoy a moment of tranquility with your favorite cup of tea.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1.5 cups Whole wheat flour
• 0.75 cup Rolled oats
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.33 cup Unsalted butter (cold, cubed)
• 0.25 cup Light brown sugar
• 0.5 cup Plain Greek yogurt
• 0.25 cup Milk
• 1 teaspoon Vanilla extract
• 1 cup Fresh blackberries
• 1 tablespoon Turbinado sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and salt.

Step 3

Using a pastry blender or your fingertips, cut in the cold, cubed butter until the mixture resembles coarse crumbs.

Step 4

Stir in the light brown sugar, ensuring it is evenly distributed.

Step 5

In a separate small bowl, whisk together the Greek yogurt, milk, and vanilla extract.

Step 6

Gradually pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix.

Step 7

Add the blackberries and fold them in gently, trying to keep the berries whole to avoid excess bleeding into the dough.

Step 8

Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle (approximately 7–8 inches in diameter).

Step 9

Using a sharp knife or bench scraper, cut the dough into 8 equal wedges and carefully transfer them to the prepared baking sheet, spacing them slightly apart.

Step 10

Optional: Sprinkle the tops of the scones with turbinado sugar for a bit of crunch and added sweetness.

Step 11

Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Step 12

Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Nutrition Facts

Serving size	(726.2g)

Amount per serving	% Daily Value*
Calories	1846.8

Total Fat 75.2g	0%
Saturated Fat 43.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 188.2mg	0%
Sodium 2218.4mg	0%
Total Carbohydrate 259.8g	0%
Dietary Fiber 36.0g	0%
Total Sugars 78.5g
Protein 51.2g	0%

Vitamin D 26.8IU	0%
Calcium 401.5mg	0%
Iron 10.9mg	0%
Potassium 1578.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 10.7%

Carbs: 54.1%