Whole-Wheat Buttermilk Scones With Raisins And Oatmeal By Martha Rose Shulman
- 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
- 5 grams (1/2 teaspoon) baking soda
- 25 grams (approximately 2 tablespoons) raw brown sugar (turbinado)
- 3 grams (approximately scant 1/2 teaspoon) salt
- 70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
- 125 grams (approximately 1/2 cup) buttermilk
- 75 grams (approximately 1/2 cup) raisins
- 1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
- 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. 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.
flour, flour, oatmeal, baking powder, baking soda, brown sugar, salt, butter, buttermilk, raisins
Taken from www.epicurious.com/recipes/member/views/whole-wheat-buttermilk-scones-with-raisins-and-oatmeal-by-martha-rose-shulman-52791331 (may not work)