Oats - Raisin Scones

 

I usually try to stay away from high calorie baked stuff. However I don't feel guilty to consume one or two scones whenever I bake them. And so naturally my inclination was towards scones, when I was planning to bake with whole grains this week for the blogging marathon. I came across these when looking for some oat based ones and modified the recipe a little, to suit my needs. I ended up with slightly bread textured scones since I added melted butter by mistake but am still happy with the result. They tasted good with a crunch offered by raisins and nuts. 

Ingredients: (Yield 16 scones)

1 cup old-fashioned rolled oats or quick cooking oats

1 cup whole wheat flour

1 cup all purpose flour

1 Tbsp baking powder 

1/2 tsp baking soda

1/2 tsp salt

1/2 cup brown sugar, packed

1/2 cup / 4 oz / 1/2 stick butter

1 cup buttermilk

1 cup each - raisins & walnuts (I used 1/2 cup each.) 

Method:

* Preheat the oven to 375 deg F. Lightly grease a baking sheet or line with parchment paper.

* Combine all the dry ingredients in a bowl. Mix the butter into the dry ingredients until it looks unevenly crumbly. (Using a food processor to cut in the butter is what I recommend. By mistake, I used melted butter and ended with soft, bready scones.) Mix the raisins and nuts. Stir in the buttermilk and form the dough.

* Transfer the dough to a floured surface and divide it into two portions. Form each portion into a disk and pat into a round of about 6 inches in diameter. At this point, you can sprinkle with coarse sprinkling sugar if desired. Cut the round into 8 wedges. Don't separate the wedges.

 

* Transfer the wedges to the prepared baking sheet and bake them for about 20 minutes or until they are just beginning to brown. Remove them and serve them warm.

Check what other marathoners of BM#25 are cooking.

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