Whole-Wheat Buttermilk Scones With Raisins And Oatmeal By Martha Rose Shulman – a delicious recipe with flour, flour, oatmeal, baking powder, baking soda, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
2
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
3. Transfer to a lightly floured work surface and gently shape into a 1/2-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.
569
kcal
Calories
40
g
Fat
48
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 150 grams (approximately 1 1/4 cups) whole-wheat flour, 62 grams (approximately 1/2 scant cup) unbleached all-purpose flour, 40 grams (approximately 1/3 cup) oatmeal, 10 grams (2 teaspoons) baking powder, and more.
Yes, Whole-Wheat Buttermilk Scones With Raisins And Oatmeal By Martha Rose Shulman falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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