Raspberry Oat Scones
Hearty scones make a succulent addition to afternoon tea in the garden.


1 cup Rolled Oats
1 1/2 cups all-purpose Flour or whole wheat pastry flour
3 Tablespoons Brown Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
7 Tablespoons cold butter, cut into small pieces
1 Egg
1/2 cup plus 2 Tablespoons Milk or cream
1/2 teaspoon Vanilla extract
about 1 or 2 cups frozen raspberries, NOT DEFROSTED


Place baking stone in oven and preheat to 425 degrees F. We used a pizza stone, but presumably a baking sheet will work fine as well.

Mix the dry ingredients together.
Cut the butter into small pieces by cutting it between two knives until coarse crumbs are formed, and add them to the batter.

In a separate bowl, Beat the egg, milk, and vanilla.
Stir this mixture into the batter, only adding enough to just moisten the dry ingredients evenly.
Carefully add the raspberries to the mixture. They fall apart fairly easily when thawed. Add as many as you think look good in proportion to the batter.

Scatter some oats on the counter and turn the dough out on top of them.
Pat the dough into a circle about 1/2 inch thick.
Cut the circle into eight wedges.
Sprinkle a few more oats onto the baking stone.
Place each wedge on the hot baking stone, with a little room between them so they can expand in the oven.

Bake until nicely browned, about 15 to 18 minutes.
When the scones are done, carefully remove them from the baking stone and allow the stone to cool slowly in the oven for the next several hours to reduce the risk of stone cracking.




Vegetarian Cooking for Everyone, p. 651