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1 cup whole-wheat flour
¾ cup all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup raisins
¼ cup butter, melted
⅔ cup buttermilk (see Notes)


  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F.
  3. Combine the flours, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
  4. Add raisins and mix lightly.
  5. In a small bowl, combine melted butter and buttermilk. Add liquid ingredients to flour mixture; mix gently.
  6. Spoon dough into 9 equal mounds on a greased baking sheet.
  7. Bake until well browned, 18-20 minutes.
  8. Serve hot or at room temperature. Best eaten the same day you bake them.
  9. Refrigerate leftovers within 2 hours.


  • Substitute vegetable oil for the butter to reduce saturated fat.
  • Try other dried fruit.
  • Sprinkle with cinnamon before baking.
  • Try mixing in 1 1/2 teaspoons grated lemon or orange zest (grate the outer colored part of the peel).
  • No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
  • Whole-wheat flour can be replaced with all-purpose flour.
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9 Scones
Prep time:
20 minutes
Cooking time:
20 minutes
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