Whole-Wheat Scones
We like the rustic look of scones in general, and these, in particular. They are just plain inviting-rich brown in color and shot through with lots of dark raisins, some of which poke through the top. The small amount of whole-wheat flour adds a hint of nutty flavor. A drizzle of honey makes these especially good. You can also serve them for lunch or at tea. Halve and top the scones with thinly sliced prosciutto or shavings of manchego cheese two possibilities, among lots of others, that play nicely off the sweetness of all those raisins.
Ingredients
- 2 cups all-purpose flour
- ½ cup whole-wheat flour
- ⅓ cup firmly packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter (1 ½ sticks)
- 1 ¼ cups dark raisins
- 2 large eggs
- ¾ cup buttermilk
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Have ready a large ungreased baking sheet
- In a large bowl, combine both flours, the brown sugar, baking powder, and salt; stir until blended
- Cut the butter into small pieces. Using the tips of your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the raisins
- In a small bowl, beat the eggs lightly; then stir in the buttermilk. Add the wet ingredients to the dry ones, stirring until just blended
- Turn the dough out onto a lightly floured surface and knead 6 or 7 times, until soft and uniform. Shape into a 9-inch square. With a knife, cut the dough into 12 equal pieces and place them, 2 inches apart, on the baking sheet
- Bake the scones for about 20 minutes, until golden. They are best served warm with softened butter, your favorite jam or jelly, or honey. Store the scones in an airtight container or, tightly wrapped in plastic wrap, in the refrigerator or freezer