Red, White, and Blue Toasted Oat Scones

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Red, White, and Blue Toasted Oat SconesRecipe
Photo: Randy Mayor; Styling: Claire Spollen


If you have trouble finding dried blueberries, swap in additional dried cherries or another tender dried fruit. Toasted nuts would also make a dandy substitution and provide textural contrast.

Serves 8 (serving size: 1 scone)


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1 cup old-fashioned rolled oats
4.5 ounces all-purpose flour (about 1 cup)
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch cubes
1/4 cup white chocolate chips
1/4 cup dried cherries
1/4 cup dried blueberries
1/2 cup low-fat buttermilk
1 large egg white, lightly beaten
1 teaspoon water
2 teaspoons turbinado sugar


Hands-on: 34 Minutes
Total: 1 Hours

1. Preheat oven to 375°.

2. Spread oats on a baking sheet; bake at 375° for 10 minutes. Cool 5 minutes.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine oats, flour, and next 4 ingredients (through salt) in a medium bowl; cut cold butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add chocolate chips, cherries, and blueberries, tossing to combine. Add buttermilk, stirring just until moist (dough will be sticky).

4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into but not through the dough.

5. Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk. Lightly brush egg white mixture over surface of dough; sprinkle evenly with turbinado sugar. Bake at 375° for 25 to 28 minutes or until golden.

Created date

September 2014

Nutritional Information

Calories 254
Fat 8.6 g
Satfat 4.9 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 4 g
Carbohydrate 39 g
Fiber 3 g
Cholesterol 18 mg
Iron 1 mg
Sodium 377 mg
Calcium 106 mg