Whole-Wheat Buttermilk Scones With Raisins and Oatmeal

By Martha Rose Shulman

Updated September 21, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(957)
Comments
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You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.

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Ingredients

Yield:12 small scones

  • 150 grams (approximately 1 ¼ cups) whole-wheat flour

  • 62 grams (approximately ½ scant cup) unbleached all-purpose flour

  • 40 grams (approximately ⅓ cup) oatmeal

  • 10 grams (2 teaspoons) baking powder

  • 5 grams (½ teaspoon) baking soda

  • 25 grams (approximately 2 tablespoons) raw brown sugar (turbinado)

  • 3 grams (approximately scant ½ teaspoon) salt

  • 70 grams (2 ½ ounces / 5 tablespoons) unsalted butter

  • 125 grams (approximately ½ cup) buttermilk

  • 75 grams (approximately ½ cup) raisins

Ingredient Substitution Guide
Nutritional analysis per serving

23 grams carbs; 13 milligrams cholesterol; 147 calories; 1 gram monounsaturated fat; 3 grams saturated fat; 5 grams fat; 2 grams fiber; 199 milligrams sodium; 3 grams protein; 7 grams sugar

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

  1. Step 1

    Preheat oven to 400 degrees. Line a baking sheet with parchment.

  2. 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.

  3. 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.

Tip

  • Advance preparation: These will keep for couple of days at room temperature and freeze well.

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Ratings

5 out of 5
957 user ratings
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Comments

Dennis

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.

Rebecca

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.

SH in SF

rolled oats

Patrick

I agree with everyone saying this needs more buttermilk. Thankfully I realized this as I was making this so I have not experienced the dryness others describe. Also 14 minutes without flipping was perfect for me. My wife was very happy to have received these as one of her first meals after childbirth.

Kerryn

These are the wholemeal (wholewheat) scones of my dreams! – crumbly, nutty-tasting, crisp on the bottom, amazing texture. I used wholemeal spelt flour and I left out the raisins, because I wanted savoury scones. But I did include the sugar, so they were sweet-savoury. I found I needed a lot more than 125ml of buttermilk to bring the dough together. I had one of these scones straight out of the oven for breakfast this morning with two boiled eggs.

fn

The weight vs volume issue seems correct but in spite of it they came out great. The weight for the whole wheat flour indicated only about a cup, less than directed by volume. Perhaps a sprinkle of sugar on top would be good but tasty and healthier than usual scones. Good w some marmalade.

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