Serves 9
223 cal · 34 min
Buttermilk Scones
Recipe GLPR86d251918106a7
Tender, slightly sweet scones made with a blend of whole-wheat and all-purpose flours, studded with plump raisins and enriched with buttermilk and melted butter. These rustic scones bake until golden brown and are best enjoyed warm on the day they're made.
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Ingredients
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins
4 tablespoons melted butter
2/3 cup buttermilk
Directions
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with butter or cooking spray.
In a medium mixing bowl, whisk together the whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
Gently fold the raisins into the flour mixture, stirring just until the raisins are evenly distributed.
In a small bowl, whisk together the melted butter and buttermilk until combined.
Pour the buttermilk mixture into the flour mixture and stir gently with a fork until the dough just comes together. Do not overmix; some small streaks of flour are fine.
Using a spoon or small ice cream scoop, divide the dough into 9 equal portions and drop them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 18 to 20 minutes, until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and transfer to a wire rack to cool slightly. These scones are best served warm or at room temperature and are most flavorful when eaten the same day they are baked.
