Notes
Recipe Notes
- 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.
Ingredients
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
Directions
- Wash hands with soap and water.
- Preheat oven to 400 degrees F.
- Combine the flours, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
- Add raisins and mix lightly.
- In a small bowl, combine melted butter and buttermilk. Add liquid ingredients to flour mixture; mix gently.
- Spoon dough into 9 equal mounds on a greased baking sheet.
- Bake until well browned, 18-20 minutes.
- Serve hot or at room temperature. Best eaten the same day you bake them.
- Refrigerate leftovers within 2 hours.
Comment
Delicious! These were better than the local bakery scones. Adding cinnamon may add some more flavor.
These aren't the same consistency as Bakery Scones but were very good. And quick and easy to make.
Yummy!! Eating some right now fresh from the oven. Would add less dry fruit next time per my personal tastes. Can't wait to try lots of variations with these like fresh blueberries, lemon juice, and vanilla extract.
STILL a family go-to favorite; girls ask for these on holiday mornings :)
Excellent with fresh (or frozen) berries too. I need to remember to double the recipe every time, as these go really fast in my house!
I baked these for a Holiday Afternoon Tea. Instead of making drop scones, I pressed a double batch into a 12' x 9" rectangle on a parchment lined baking sheet. Before baking I scored into 48 small squares. (It was a big tea party.) I baked for about 25 to 30 minutes, then cooled a bit before breaking into squares. They were a hit with Lemon Curd or Strawberry Preserves. I've made this recipe several times and have always done a double batch so I could freeze the excess. They freeze very nicely. They are a little chewy, rather than tender like a traditional scone. But this technique is easy to make and easier to clean up than a traditional scone recipe.