Whole Wheat Buttermilk Scones With Raisins And Oatmeal Recipes

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WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL



Whole-Wheat Buttermilk Scones With Raisins and Oatmeal image

You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, side dish

Time 30m

Yield 12 small scones

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams

OATMEAL RAISIN SCONES



Oatmeal Raisin Scones image

Relish these scones packed with the flavors of oats and raisins made using Gold Medal® all-purpose flour - a perfect bread recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 10

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1/2 cup quick-cooking oats
2/3 cup sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 cup cold butter
1 cup raisins
1 cup whipping cream
3 teaspoons vanilla
2 tablespoons sugar
1 tablespoon whipping cream

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, mix flour, oats, 2/3 cup sugar, 1 1/2 teaspoons of the cinnamon and the baking powder until blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in raisins, 1 cup whipping cream and the vanilla with fork until mixture leaves side of bowl and forms a soft dough.
  • On lightly floured surface, knead dough lightly 5 times. On cookie sheet, pat dough with floured hands into 8-inch round. Using sharp knife, cut round into 10 wedges, but do not separate. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush dough with 1 tablespoon whipping cream; sprinkle with cinnamon-sugar.
  • Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 370, Carbohydrate 51 g, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg

BUTTERMILK OATMEAL SCONES



Buttermilk Oatmeal Scones image

Hearty oatmeal scones that are simple and delicious!

Provided by KaylieL

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 12

2 cups all-purpose flour
1 ¼ cups quick-cooking oats
½ cup packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup butter-flavored shortening
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined.
  • Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 49.3 g, Cholesterol 1.2 mg, Fat 14.8 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 3.7 g, Sodium 462.1 mg, Sugar 16.1 g

RAISIN AND OAT SCONES



Raisin and Oat Scones image

Put the kettle on and pour yourself a cup of tea -- it's time to treat yourself to a scone with the right amount of chewy, nutty flavor thanks to a mix of rolled oats and all-purpose and whole wheat flours.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8

Number Of Ingredients 11

3/4 cup all-purpose flour (spooned and leveled)
3/4 cup whole-wheat flour (spooned and leveled)
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 seed (optional)
3 tablespoons unsalted butter, melted
1 large egg, lightly beaten
1 cup buttermilk

Steps:

  • Preheat oven to 400 degrees. 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.

Nutrition Facts : Calories 209 g, Fat 6 g, Fiber 3 g, Protein 6 g

WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES



Whole Wheat Scones with Oatmeal and Blueberries image

This is a simple and delicious whole wheat scone recipe that you can customize however you'd like! I used all organic ingredients, but you don't have to.

Provided by maggiejh

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 16

Number Of Ingredients 11

3 cups whole wheat flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
12 tablespoons butter, cubed and chilled
1 cup half-and-half
1 egg, beaten
1 cup blueberries
½ cup rolled oats
2 tablespoons raw sugar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
  • Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
  • Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 28.3 g, Cholesterol 40.1 mg, Fat 11.3 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 298.9 mg, Sugar 8.8 g

BUTTERMILK RAISIN SCONES



Buttermilk Raisin Scones image

Make and share this Buttermilk Raisin Scones recipe from Food.com.

Provided by evelynathens

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
2/3 cup buttermilk
2 large eggs
1 1/2 teaspoons vanilla extract
4 tablespoons golden raisins, plumped in hot water for 15 minutes, drained, patted dry

Steps:

  • Preheat oven to 330 degrees F.
  • Grease large cookie sheet.
  • Mix first 5 ingredients in large bowl.
  • Add butter and rub with fingertips until mixture resembles fine meal.
  • Whisk buttermilk, eggs and vanilla in medium bowl to blend.
  • Gradually add to flour mixture along with raisins and stir until moist clumps form.
  • Turn dough out onto lightly-floured surface.
  • Knead 4 times to blend.
  • Transfer to prepared cookie sheet and press into 8 inch round.
  • Using small, sharp knife, score dough into 8 wedges.
  • Bake until golden-brown and tester comes out clean, about 25 minutes.
  • Cool slightly.
  • Re-cut.

Nutrition Facts : Calories 266.8, Fat 10.3, SaturatedFat 6, Cholesterol 70.2, Sodium 336.1, Carbohydrate 37.7, Fiber 1.1, Sugar 12.6, Protein 5.7

RUSTIC OATMEAL SCONES



Rustic Oatmeal Scones image

My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. -Gail D'Urso, Carlisle, Pennsylvania

Provided by Taste of Home

Time 35m

Yield 16 scones

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cold butter, cubed
2 cups quick-cooking oats
1 cup dried blueberries or raisins
1 cup plain yogurt
3 tablespoons fat-free milk, divided
Coarse sugar

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 273mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

OATMEAL RAISIN SCONES



Oatmeal Raisin Scones image

Appropriate for Diabetics. Uses a food processor, great way to hide the nutrious stuff from the kids! Can be made up to 4 hours ahead before baking.

Provided by MommyMakes

Categories     Scones

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups rolled oats, divided
2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons chilled margarine
2/3 cup raisins
1 1/4 cups buttermilk
1 tablespoon nonfat milk

Steps:

  • Preheat oven to 375°F.
  • Grind 1 cup oats in a food processor.
  • Add flour, sugar, baking powder, and baking soda and "pulse" until blended.
  • Add margarine and pulse until mixture resembles a coarse meal.
  • Transfer to a large bowl and add raisins and remaining oats.
  • Make a well in the center and gradually add buttermilk.
  • Knead dough on lightly floured surface, about 10 turns.
  • Divide into 3 pieces and pat to 3/4 inch thickness. Cut each into quarters (12 scones).
  • Brush with skim milk and bake in preheated oven for about 28 minutes. (May wait up to 4 hours before baking).

Nutrition Facts : Calories 229.4, Fat 7, SaturatedFat 1.3, Cholesterol 1.1, Sodium 178.5, Carbohydrate 36.9, Fiber 2.2, Sugar 10.5, Protein 5.5

BEST BUTTERMILK RAISIN SCONES



Best Buttermilk Raisin Scones image

Make and share this Best Buttermilk Raisin Scones recipe from Food.com.

Provided by Raspberry Cordial

Categories     Scones

Time 23m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups flour
1/2 teaspoon baking soda
1 tablespoon baking powder, heaping
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup margarine or 1/2 cup butter
3/4 cup buttermilk
1/2 cup raisins

Steps:

  • Preheat oven to 400°F.
  • In large bowl mix together flour, baking soda, baking powder, sugar and salt.
  • Cut in margarine with pastry cutter till crumbly.
  • Add buttermilk and raisins and mix. Batter should be stiff but not dry.
  • Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
  • Bake 15 minutes till golden brown.
  • Serve with strawberry jam and devonshire cream.
  • Recipe may be doubled.

OATMEAL SCONES



Oatmeal Scones image

Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."

Provided by Taste of Home

Time 40m

Yield 8 scones.

Number Of Ingredients 11

1 cup quick-cooking oats
1-3/4 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup chopped pecans, toasted
1 egg
2/3 cup buttermilk
1/4 teaspoon ground cinnamon

Steps:

  • Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.

Nutrition Facts :

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