Triple Berry Scones!

These scones are the perfect way to greet the day!  I love enjoying one with a rich cup of coffee first thing in the morning.  They are easier to pull off than you'd think and everybody will think you are super fancy in that Joy the Baker kinda way.  

• Triple Berry Scones

1 3/4 cups all-purpose flour
1/2 cup Old fashioned or quick cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons salted butter, room temperature, cubed
1 cup mixed berries like (I used blueberries, raspberries and blackberries, from our Summer picking)
2/3 cup buttermilk
1 large egg
1 tsp. vanilla

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or coat with cooking spray.

1. Combine flour, oats, sugar, baking powder, orange zest, baking soda and salt in a large bowl. Using a pastry cutter or two knives, cut butter into flour mixture until it resembles coarse crumbs. Add berries to flour mixture and toss carefully to coat.
   Whisk buttermilk, egg and vanilla together in a small bowl. Create a well in center of flour and berry mixture. Pour in buttermilk mixture and gently mix just until dough forms.
   Flour hands and place dough on a well-floured work surface. Gently knead twice just to form into a ball. Pat into an 8-inch circle, about 3/4-inch thick. With a floured spatula or sharp knife, cut into 8 even wedges. Place wedges on prepared baking sheet, leaving space between wedges. Brush tops with additional buttermilk and sprinkle with additional sugar, if desired. Bake 14 minutes or until light golden brown. Cool on wire rack.

I have yet to perfect them but practice makes perfect!  I love the addition of the oatmeal in this recipe too!