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BY MARGARET MORGAN

NEWJERSEYNEWSROOM.COM

Continuing the delectable recipes from Driscoll’s® in celebration of January, National Oatmeal Month, these Triple Berry Oatmeal Scones are perfect to kick-start your day or savor as an afternoon snack with a spot of green tea to maintain a healthy regimen throughout the day. After all, January is also National Hot Tea Month, so why not toast the two?

Scones are like a cross between a biscuit and a muffin. These tasty wedges are perfect for breakfast on the run or a leisurely brunch. Try them warm with honey and butter.

Triple Berry Oatmeal Scones

Prep time: 10 minutes

Bake time: 20 minutes

Makes 8 Scones

• 2-1/2 cups all purpose flour
• 3/4 cup regular or quick-cooking oats (not instant)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3 tablespoons sugar, divided
• 1 teaspoon grated lemon or orange zest (optional)
• 6 tablespoons unsalted butter, at room temperature
• 1 cup buttermilk
• 1 package (6 ounces) Driscoll’s Raspberries, Blackberries or Blueberries, or 1-1/2 cups coarsely chopped Strawberries

Directions:

1. Preheat oven to 425ºF. Line a baking sheet with parchment paper or coat with cooking spray.
2. Combine flour, oats, baking powder, salt, baking soda, 2 tablespoons sugar, and zest, in a large bowl. Stir to mix.
3. Add butter and beat with an electric mixer just until crumbly. Gradually beat in buttermilk. Fold in berries with a spoon or flexible spatula.
4. Place dough on a well-floured work surface and knead gently 8-10 times. Pat into an 8-inch circle about 3/4 inch thick. With a floured spatula or sharp knife, cut 8 even wedges.
5. Transfer to prepared baking sheet, leaving space between wedges.
6. Bake 18 to 20 minutes until light golden brown. Remove and cool on wire racks.

Nutrition Per Serving: 290 calories, 9.86g total fat, 5.79g saturated fat, 6.30g protein, 44.75g carbohydrate, 24.13mg cholesterol, 2.33g fiber, 457mg sodium

And, did you know that oatmeal is used in some alcoholic drinks, cosmetics, soaps, external medical treatments, and is sometimes an added flavor in canned animal products? It is also used as a thickening agent in soups and in some brands of canned chili con carne. Oatmeal rubs and baths have been used to relieve discomfort and itching in such skin rashes as poison ivy or oak and illnesses such as chicken pox.

For the latest food and restaurant news and seasonal recipes, visit me at Shore Region Food Examiner, Shore Region Restaurant Examiner and TastefuLiving.net.

ALSO BY MARGARET MORGAN

January is National Oatmeal Month: Blueberry banana oat bread recipe