Rasberry Oatmeal Scones

I like to use frozen berries for things like this since they can stand up to the rolling and mixing a little better, but you can still use fresh if you prefer. This is kind of messy so don't worry too much about the dough being rolled out perfectly, as long as everything's sticking together and you can cut it into segments it'll all work out just fine.

2 cups whole wheat flour
2 cups all-purpose flour
1 cup rolled oats
2 tablespoons baking powder
3 tablespoons granulated sugar
2 teaspoons salt
1 ½ cups (3 sticks) unsalted butter, diced
½ cup cold buttermilk
1 teaspoon vanilla extract
4 extra large eggs, lightly beaten
1 egg beaten with a splash of milk or water (for egg wash)
2 cups frozen raspberries

Preheat the oven to 400 degrees F. In a large bowl sift together together the flours, oats, baking powder, sugar and salt. Cut in the cold butter and knead in with your hands until the mix begins to resemble coarse crumbs (there should still be lumps of butter throughout the mix). In a separate bowl combine the buttermilk, vanilla and eggs. Pour the egg mixture into the flour mixture along with the raspberries and mix until just combined. The dough will probably be sticky.

Dump the dough onto a well-floured surface and make sure it is completely combined. Flour a rolling pin and roll the dough until it is about ¾ to and 1 inch thick. I ended up having to use my hands to pat the dough down since the raspberries got to be a bit messy. Cut the dough into segments and place onto a lined baking sheet. You can either go ahead and flash freeze these to save for later or place them directly in the heated oven.

Brush the tops with egg wash right before baking and then bake for 20 to 25 minutes. If you’re using frozen dough at this point it might take an extra 10 minutes or so, but that’s why I will typically place frozen dough in the oven as it’s heating up instead of waiting for it to preheat.
Once the scones are golden brown remove from the oven and dig in.