1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment and set aside.

2. In a mixing bowl, combine flour, oats, baking powder, salt, and butter. Use a pastry cutter (shown in pictures) or a fork to mash butter into the dry mixture. Stop when butter is mixed into the flour, with only oat-sized pieces remaining. Some larger clumps left is okay. Alternately, this can be done in the bowl of a food processor.

3. Add all remaining ingredients and stir just to combine. Some visible dry bits are okay.

4. Sprinkle a big pinch of flour on your counter, and dump dough onto the counter. Use your hands to flatten the dough into a disc, then fold in half and reshape into a circle. This helps create more flaky layers in the scones and finishes mixing it all together. The circle should be about 10 inches across and 1 inch thick.

5. Use a knife to divide the circle into 8, like cutting a pizza. Transfer the triangles onto the baking pan with a spatula, and bake for 15-20 minutes, or until golden brown and cooked through. Scones will be a little lumpy and some raspberries may burst, which means you've done it exactly right.

6. Eat immediately with extra butter, if desired. Scones are best on the first day they're made. I like to store leftovers in the freezer, then pull them out and reheat in the toaster or slice in half and warm in some butter on a hot skillet.