Whole-Wheat Buttermilk Scones With Raisins and Oatmeal
Updated Sept. 22, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 150grams (approximately 1¼ cups) whole-wheat flour
- 62grams (approximately ½ scant cup) unbleached all-purpose flour
- 40grams (approximately ⅓ cup) oatmeal
- 10grams (2 teaspoons) baking powder
- 5grams (½ teaspoon) baking soda
- 25grams (approximately 2 tablespoons) raw brown sugar (turbinado)
- 3grams (approximately scant ½ teaspoon) salt
- 70grams (2½ ounces / 5 tablespoons) unsalted butter
- 125grams (approximately ½ cup) buttermilk
- 75grams (approximately ½ cup) raisins
Nutritional analysis per serving (12 servings)
147 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 3 grams protein; 199 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Step 2
Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
- Step 3
Transfer to a lightly floured work surface and gently shape into a ½-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.
- Advance preparation: These will keep for couple of days at room temperature and freeze well.
Private Notes
Comments
Aargh. What grind of oatmeal, please? We Americans sometimes call rolled oats “oatmeal”, but I presume that is not the case here. Still, oatmeal may be steel cut oats or a finer grind.
We make these delicious scones at least once a week! They're nourishing as a breakfast, or a tea-time snack. I load up on the raisins and the oats, and then add as much buttermilk as needed to bring it all together. Fun to make, yummy to enjoy. Wonderful recipe.
I kept modifying other recipes to make scones like this--now I make these, except that I get 16 scones out of it. They are not too sweet and not too buttery. I find it easier to cut squares and then triangles rather than the wedges from a circle that I used to make. I make two logs half an inch high, two and a half inches wide, and ten inches long. I cut each into four two-and-a-half inch squares, then eight triangles.
I mixed Greek yogurt with milk. Definitely need more to bring everything together 3/4 cups. Used maple syrup because we didn’t have sugar. I also used 3 tablespoons of butter not 5. It was still wonderful
Oh wow! I am a longtime baker and lover of scones, and I think I just found my new go-to scone recipe. Lovely, crunchy texture, subtly sweet and a healthier version with ww flour and oats, yummy buttermilk and less butter than a typical recipe would call for. Thank you, Martha Rose!
Delicious recipe. Followed recipe. Great results . This will be my go-to recipe for scones. Enjoyed the readers suggestions. The lemon drizzle topping is fun idea. Will try the apricot version. Thanks for a fabulous recipe !
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