Buttermilk Scones

Name: Buttermilk Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 9 servings
Ingredients: 1 cup Whole Wheat Flour (Unenriched); 3/4 cup Wheat Flour (All-Purpose, Enriched); 1/3 cup Sugars; 1 teaspoon Baking powder; 1/2 teaspoon Baking soda; 1/4 teaspoon Salt; 1 cup Raisins (Dark); 1/4 cup, melted Butter (Stick, Unsalted); 2/3 cup Buttermilk (Low Fat)

Whole-wheat buttermilk drop scones with raisins — about 218 calories each.

218kcal per serving

4.4gprotein

38.8gcarbs

5.9gfat

144 mgsodium

Sodium is calculated without salt added to taste.

Per 1 serving of 9 — 1 scone (about 79 g). Estimated; may vary.

Prep20 min

Cook20 min

Total40 min

Makes9 servings

DifficultyMedium

Half whole wheat, half white flour, a cup of raisins and enough buttermilk to bring it together into nine rough drop scones. Each one is about 218 calories with 4.4 g protein and 2.3 g fibre, and the whole thing takes forty minutes start to finish.

Mix gently and stop early. The buttermilk reacts with the baking soda the moment they meet, so the dough goes onto the tray shaggy and a little untidy — that is correct. Working it smooth flattens the rise and turns the scones dense and chewy.

They are a Christmas-morning bake rather than a make-ahead one: scones are at their best within hours. If you want a head start, mix the dry ingredients and raisins the night before and add the butter and buttermilk while the oven heats. Orange zest suits the season.

Ingredients

Amounts below make 9 servings, one serving is 1 scone (about 79 g).

Whole Wheat Flour (Unenriched)1 cup (120 g)
Wheat Flour (All-Purpose, Enriched)3/4 cup (94 g)
Sugars1/3 cup (67 g)
Baking powder1 teaspoon (4.6 g)
Baking soda1/2 teaspoon (2.3 g)
Salt1/4 teaspoon
Raisins (Dark)1 cup (145 g)
Butter (Stick, Unsalted)1/4 cup, melted (57 g)
Buttermilk (Low Fat)2/3 cup (163 g)

Cook’s tips

Stop mixing while the dough still looks rough — overworked scone dough bakes dense.
No buttermilk? Put 1 tablespoon of lemon juice or vinegar in a measuring cup and top up to 1 cup with milk.
Scones are best the day they are baked; refrigerate leftovers within 2 hours and warm them before eating.
Contains: wheat (whole wheat and all-purpose flour), milk (butter, buttermilk).
For a dairy-free batch use 1/4 cup vegetable oil and 2/3 cup unsweetened soy milk soured with 2 teaspoons lemon juice.

Method

Wash your hands and all surfaces before you start.
Preheat the oven to 400°F and grease a baking sheet.
Combine the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl.
Add the raisins and mix lightly so they are coated in flour.
Stir the melted butter into the buttermilk, pour into the flour mixture and mix gently just until combined.
Spoon the dough into 9 equal mounds on the baking sheet.
Bake 18 to 20 minutes, until well browned. Serve hot or at room temperature.

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