These delightful scones combine the wholesome goodness of oats and the sweetness of blackberries, perfect for a cozy breakfast or snack.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, salt, and baking powder.
Ensure the dry ingredients are evenly mixed for consistent flavor.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
In a small bowl, mix the milk and honey until combined.
Warming the honey slightly can make it easier to mix.
Gradually add the milk mixture to the dry ingredients, stirring until just combined. Gently fold in the blackberries.
Avoid overmixing to keep the scones tender.
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly. Lightly press each scone to ensure it holds together.
Wet your hands slightly to prevent the dough from sticking.
Bake in the preheated oven for 20-25 minutes or until the scones are golden brown.
Check the scones a few minutes before the end of the baking time to avoid overbaking.
Allow the scones to cool slightly before serving. Enjoy them warm or at room temperature.
Serve with a drizzle of honey or a pat of butter for extra indulgence.
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