Berry Oatmeal Scones

Who doesn’t love a fluffy, tender, freshly-baked scone…

If you need a go-to scone recipe, look no further. This particular recipe bakes up into the perfect scone texture, and gets a little extra flavor from the oats (think oatmeal cookies).

We used blackberries in the batch pictured above, but raspberries and blueberries are excellent alternatives. You could even try using chopped peaches, nectarines or apples, plus a dash of cinnamon to the dough when you add the salt.

Time-saving tip for freshly-baked scones in the morning: The night before, pre-measure the dry ingredients into your food processor. They’ll be fine on the counter overnight, which will save a few precious minutes in the morning.

Keep reading for the recipe!

Mollie Stone’s Markets Original Recipe
Makes 6 large scones


  • 1 1/2 cups all-purpose flour
  • 1/4 cup packed golden brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 6 tablespoons cold unsalted butter
  • 1 cup cold milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons rolled oats, divided
  • 1 cup fresh or frozen berries
  • 1 tablespoon Turbinado sugar


Preheat oven to 350F. Line a baking sheet with a Silpat or parchment paper.

Combine the flour, brown sugar, baking powder, baking soda and salt in the bowl of a food processor and pulse to combine. Cut the butter into 1/2” cubes and add to mixture in the food processor. Pulse several times until the mixture looks coarse with pea-size butter chunks.

In a mixing bowl, combine the milk and the vanilla extract. Add the flour/butter mixture as well as 1/2 cup oats, then stir until just combined. Add the berries and stir gently to distribute them throughout the dough, which will be thick and sticky.

Transfer the dough to the prepared baking sheet. Pat it into a large circle about 3/4” thick. Garnish the top with 2 tablespoons of oats and Turbinado sugar. Cutting only halfway down through the dough, use a knife or dough cutter to portion the dough into 6 equal “pie slice” shaped pieces.

Bake for 28-30 minutes, or until the center of the scones are cooked through and firm to the touch. Enjoy immediately. If there are leftovers, store in an airtight container and reheat in a toaster oven.