Whole-Wheat Scones

Name: Whole-Wheat Scones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 2 Tbsps baking powder; 355 milliliters buttermilk, plus more if needed; 237 milliliters packed light brown sugar; 237 milliliters raisins; 1 teaspoon salt; 8 Tbsps (1 stick) unsalted butter, cut into 1/2-inch pieces; 946 milliliters whole-wheat flour, plus more if needed

You can never have too many morn meal recipes, so give Whole-Wheat Scones a try. This recipe makes 12 servings with 329 calories, 7g of protein, and 10g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up baking powder, butter, raisins, and a few other things to make it today. This recipe is typical of Scottish cuisine. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 325°F.

Equipment you will use

Oven

Mix the flour, baking powder, and salt together in a large bowl.

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Baking Powder

All Purpose Flour

Salt

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Bowl

Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.

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Breadcrumbs

Butter

All Purpose Flour

Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.

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Brown Sugar

Buttermilk

Raisins

Dough

All Purpose Flour

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Wooden Spoon

Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick.

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Dough

Roll

Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.

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Dough

Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet.

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Dough

Cooking Oil

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Baking Sheet

Bake the scones until the tops are golden brown, about 30 minutes.

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Oven

Serve warm, with jam and a pot of hot tea if you like.

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Jam

Tea

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Pot

From Ploughman's Lunch and the Miser's Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles by Brian Yarvin. Copyright © 2012 by Brian Yarvin. Published by The Harvard Common Press. Used by permission of The Harvard Common Press.