Raisin Scones recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1/3 cup dried raisins
- 1/3 to 1/2 cup low-fat buttermilk
- 1/3 teaspoon ground cinnamon, mixed with 1 teaspoon sugar
Combine flours, sugar, baking powder, baking soda, and salt in a medium bowl or in a food processor. Cut in the cold butter with a pastry blender or steel blade until the mixture resembles coarse cornmeal. Stir in the raisins by hand, then blend in the buttermilk one Tablespoon at a time, just until the mixture is moist enough to hold together. Preheat oven to 350 degrees. Pat the dough into a ball, flatten on a lightly floured board or pastry cloth, and roll into a circle about 1/4 inch thick. Cut with a floured knife into round, square or diamond shapes about 1/2 inch in diameter. Place on a lightly greased baking sheet and sprinkle with cinnamon sugar. Bake until golden brown, about 15 to 20 minutes.
Makes: about 12 scones
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