Oatmeal & Wheat Germ Raspberry Scones

My mom gave me this mini scone pan, which is the kind of unique baking pan I always lust over but would not likely buy myself so it was a great gift! It was kind of strange how every scone came out perfectly triangular with straight sides. It will be fun to use this pan for something different, but I do love the craggy random edges of scones shaped by hand.

Anyway, onto the actual scones! They were so very delicious, soft, and buttery with nice crispy edges. I subbed some wheat germ in for the flour and loooooved how it made the scones a bit more crumbly. These scones are fairly plain, so if you're looking for a simple and more rustic style scone then you'll like these.

If this sounds good, you might also like:
Blackberry Whole Wheat Scones
Blackberry Orange Tea Scones
Cinnamon Apple Scones
Maple Cornmeal Drop Biscuits

Oatmeal & Wheat Germ Raspberry Scones
Adapted from Baking: From My Home To Yours

Makes 12 (or 16 if using a scone pan like mine).

1 large egg
1/2 cup milk + 1/2 tbsp vinegar (or 1/2 cup buttermilk)
1 1/3 cups all purpose flour
1 1/3 cups old fashioned oats
1/3 cup wheat germ
1/4 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 tbsp cold unsalted butter, cut into small pieces
1/2 cup dried raspberries

Center a rack in the oven and preheat the oven to 400F. Line a baking sheet with parchment or a silicone mat.

Stir together the milk and vinegar, let sit for a few minutes. Stir in the egg.

Whisk the flour, oats, wheat germ, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.

Pour the egg and milk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't over mix the dough.

Add in the raspberries. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. (I then took pieces of the dough and squashed them into my scone pan, but if you don't have a scone pan then use the following instructions.) Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet. Repeat with remaining dough.

Bake for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack to cool.