Raisin and Oat Scones

By cheeserohan

Ingredients

• 3/4 cup all-purpose flour (spooned and leveled)
• 3/4 cup whole-wheat flour (spooned and levled)
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 Tablespoons packed dark-brown sugar
• 1/2 cup rolled oats (not quick-cooking)
• 1/2 cup raisins or dried cherries
• 2 teaspoons fennel seeds (optional)
• 3 Tablespoons unsalted butter, melted
• 1 large egg, lightly beaten
• 1 cup buttermilk

Details

Servings 8

Preparation

Step 1

Preheat oven to 400F. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes. Store in an airtight container up to one day.