Whole-Wheat Buttermilk Scones With Raisins and Oatmeal
Updated Sept. 22, 2022
- Total Time
- 30 minutes
- Rating
- 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.
For heaven's sake, double this recipe - otherwise the whole small batch will be gone in minutes right out of the oven and you'll have to go through making another batch before dinner. The usual "increase" caveats apply: don't quite double the baking soda and powder, I used 3 Tbs of sugar rather than four and that was fine. I use a 1/4 C cookie scoop to make breakfast sandwich scones without the raisins, too.
An excellent whole wheat scone base! Used greek yogurt and a bit of water for the buttermilk. Since I was out of raisins I chopped up some prunes instead. I cut the scones into small squares and didn't bother flipping. We loved them!
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