Whole-Wheat Buttermilk Scones With Raisins and Oatmeal

Details

YIELD: 12 Small Scones

TIME: 30 Minutes

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

Preheat oven to 400 degrees. Line a baking sheet with parchment.
Sift together the flours, baking powder, baking soda, sugar, and salt. Stir in the oatmeal. Rub in the butter, beat it in with a stand mixer’s paddle attachment on low speed, or pulse it in a food processor until incorporated.
Add the buttermilk and raisins and mix just until the 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.

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

Originally from NYT Cooking