Friday, September 30, 2011

Whole Wheat and Oatmeal Raspberry Scones


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I have been wanting to make scones for awhile.  They keep popping up on various blogs and look so tempting.  I remember when Patrick and I were newly married and we took our first trip as newlyweds to England.  We were in this little village called Castle Combe and ordered scones and clotted cream with our tiny little budget.

We had never had anything that sounded so delectable as "clotted cream" and  really couldn't remember ever having had scones either.  We were both from biscuit regions.  

I decided to try making whole wheat scones.  These were  delicious if you like more of a hearty scone, which I do, but a tad bit on the dry side.  Probably a little less of the whole wheat would have made them a bit less crumbly.  

During that trip to England, we were just settling in to  our little home up in Michigan.  I bought some flour and sugar canisters in an adorable village pottery shop.  They had little wild flowers painted on the front.  

We enjoyed our scones with dollops of sinful clotted cream and plotted how we would gingerly carry back these little kitchen purchases.

These scones make me reminisce about carefree days like that trip when we were newlyweds.  Fast forward today...

September rushed by this month.  We are deep in the throes of school coursework.  Madeleine, with ACT scores in hand, is delving into her college search with newfound fervor.  We enjoyed sitting at the table, soft drizzles of honey draped on our scones within reach, as we read and dream about all of the choices ahead for her.

I have moments when I want to break down and cry if I think too hard about not seeing her daily.  I want to hug her tight and not let go.  

But, I all too distinctly remember the pure unabashed excitement at that age to step, no leap~ out into the world and taste every bit of its sweetness.   I truly want to see her have that same dreamy experience of freedom and discovery.  

At present, however, being on the mom's hard.  I feel so fortunate that she has left home 4 summers for 6 weeks at a time for her ballet training (no ballet in her future...she wants to be a scientist now...).  That was wonderful training ground for all of us parents!

Evening walks are getting duskier.  I didn't really have enough light for these birds but couldn't resist trying to capture their elegance and beauty.  

They are so symbolic for the flight that will take place next year in our family.  These walks, these birds, these changing landscapes  are where I clear my mind and put life into perfective.

Sweet, sticky, messy, but so worth a delicious taste.  Life is too precious not to get out there and experience it fully.  I cannot wait to see where this next chapter leads her.  Will it be the beautiful, pine tree adorned Pacific Northwest or the quaint New England villages?  Somewhere completely surprising when its final decision time?  

How wonderful to have such adventures ahead!  Hot, hearty, raspberry pocketed scones are definitely getting us through these long hours at the table doing schoolwork, writing college essays, and perusing virtual tours of dorm halls and chemistry departments.

College is serious business these days.  So much different than from when I was at this point.  I spent my college days romping up and down the NYC streets having the time of my life.  I remember eating hot zeppolis covered with powdered sugar out of a paper bag at the Italian festival and watching the hot air balloons being blown up the night before the Macy's Thanksgiving Day Parade.

I am practicing stepping off to the side lines and shedding my role as "parent" somewhat and trying on this important role of "friend", "confidante", and "anchor".  

Easier said than done for me.  I am a doer.  I am an organizer...more like "just give the hard stuff to me and I'll take care of it, lickety-split".  But my seat belt is fastened on my side and she is in charge of the future at this point.  

Time to stay fastened and let go.

Whole Wheat and Oatmeal Raspberry Scones


1 2/3 cups all-purpose flour (I used 2/3 wheat flour)
1/4 cup plus 2 tablespoons packed light brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
1 cup raspberries

1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces

2/3 cup well-shaken buttermilk plus additional for brushing
1 egg


Put oven rack in middle position and preheat oven to 425°F.  Sift together flour, 1/4 cup brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add 1 cup raspberries.  Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.
Add buttermilk and egg and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.

Pat into a 9-inch circle (1/2 inch thick). Cut into 8 triangles. Transfer to an ungreased baking sheet covered with parchment paper.

Brush with buttermilk and sprinkle with remaining brown sugar. Bake until golden brown, about 16 minutes.


  1. I'm a big fan of scones, and these look great! The whole wheat and raspberries sound fantastic together. I can't believe I eat as many scones as I do, but I've never had them with clotted cream. Must change that. Enjoy college dreaming and planning with your daughter. Such an exciting time for her!

  2. Lovely photos sarah.. As always.. ;)

  3. What a lovely post, and while I'm sure it's bittersweet to watch once-little birds fly out of the nest and perch on new branches, it's that beautiful idea of transitioning from "mom" to "friend" that can bring new joy, new peace, and a new sense of life to your relationship with your daughter. Becoming friends with my mother was one of the greatest things that's ever happened to me; I cherish her as my parent, as my role model, and as my greatest confidant.

    I hope you two will have the same love and enjoyment of one another -- and hours spent gossiping in quiet morning hours, over a plate of fresh scones. (Don't forget the clotted cream, though!)

  4. I just loved this post. In fact, it kind of epitomizes what I love about blogging and reading blogs. Great job. I can empathize with everything you're going through since my oldest has just graduated college and the younger one is in her second year. It's quite an emotional time for a mom.
    Oh, and great scones, too---love the raspberry pic!

  5. Your scones look better than anything I've had here in London for awhile. Such beautiful and enticing photographs!! Don't you just love Castle Combe? One of my very favorite places in England.

  6. I like the rustic look of these scones! The use of whole wheat and oatmeal and your lovely pictures makes me want to try these. Great post.

  7. I've been experimenting with whole wheat scones- my 5-year old loves them! Lovely photographs!

  8. got me at clotted cream and then you got me at leaving home....
    We are on the same wave length my dear! I have to say your images are works of art and just beautiful...I loved this post. :)

    Drafts of college essays are working thier way around our house...I am sure you know the drill....

    Best wishes for a lovely weekend Sarah..

    Jeanne xx

  9. Aww, what a gorgeous post! The photos are magnificent and your sentiment is truthful and heartfelt. I can't imagine my little ones leaving just yet (they're still very little). But, as I was reading this, this seemingly foreign concept flashed through my head; eventually they'll grow up! The anticipation is quite exciting. I'm sure it's a very bittersweet moment as a parent. The scones are beautiful, by the way. Fabulous recipe and photos.

  10. Having just returned from London (was sponsored to go the design festival) this post is certainly apt!! And the accessories and warmth of your photos so perfectly captures the feel of a British breakfast!!

  11. I'm so glad you shared the pictures of the birds! Wonderful post and the scones look delicious.

  12. Now - on the other side..having my youngest just recently graduated from college - I know exactly what it is you're going thru. It's definitely a big transition for us moms - our babies going off to exciting as it may be!!
    Love the bird pix...and this is one recipe I am definitely going to try out..thank-you!!!

  13. wonderful recipe. I can relate so well to your feelings - I have my first leaving next year - I'm so happy and excited for her but my heart is breaking!
    Mary x

  14. B-E-A-U-T-I-F-U-L! I think it's time for the "How do I create this gorgeous images" blog post:)
    Exciting times for your daughter!:) It's great that you're letting her explore her options and not restricting the choice of college with a certain radius that is not to be exceeded ;)

  15. Hi Sarah, all my kids were born in the US so they really want to stay here and not go to the UK, which is fine with me - it's just too far away! I hope they stay reasonably close - I don't think I could handle a long plane ride and another time zone! Best of luck - and thanks for becoming a follower!!
    Mary x

  16. What a beautiful post - this is such an exciting time for your daughter. I can feel the warmth and love in your relationship through your words. And those scones - you had me with the raspberries. They would have to be one of my favourite fruits. - Delightful

  17. She is going to have the most amazing adventures as she steps out into this brave new world ... and she has you as her anchor. How I love that. Love that. I so envy her school years spent with you, in a fragrant kitchen filled with warmth and love and tasty things as she learned all kinds of new things.... she will carry those times with her as she begins her new college life. I wish her nothing but the best. xoxoxoxo

  18. Hi there,
    Your recipe is missing an amount for the berries. Also, you mention the egg in the directions but not in the list of ingredients. Thought it might be helpful for others. I used 1 cup of berries.

    They are in the oven now and smell amazing!

  19. Kristin, thank you SO VERY much for pointing this out. I am always harping on my kids about proofreading but it seems I can never proofread enough. Yes, I forgot the raspberries. The original recipe was for a different berry so I replaced them but forgot to add it in. I also added an egg to the original recipe because they were a bit crumbly and I wanted the egg to hold them together a bit more. So apologies!!


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