Whole-wheat buttermilk SCONES

Name one person who doesn't love a scone. Pumpkin are my favourite with creamy butter but the jam and cream come in a close second. I've been making scones are far back as under 10 thanks to the girl guides badges. 


To keep on the healthier side of life, this whole-wheat scone means you can have your cake and eat it too. Bon appetit!


  • 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 180 degrees celcius. 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.


  • Advance preparation: These will keep for couple of days at room temperature and freeze well.


Recipe and photo courtesy of Martha Shulman, New York Times