Whole-Wheat Buttermilk Scones With Raisins and Oatmeal

Aargh. What grind of oatmeal, please? We Americans sometimes call rolled oats “oatmeal”, but I presume that is not the case here. Still, oatmeal may be steel cut oats or a finer grind.

We make these delicious scones at least once a week! They're nourishing as a breakfast, or a tea-time snack. I load up on the raisins and the oats, and then add as much buttermilk as needed to bring it all together. Fun to make, yummy to enjoy. Wonderful recipe.

Also works w/o whole wheat flour. Added ginger powder and cinnamon and lemon zest. sifting is a very important step.

I kept modifying other recipes to make scones like this--now I make these, except that I get 16 scones out of it. They are not too sweet and not too buttery. I find it easier to cut squares and then triangles rather than the wedges from a circle that I used to make. I make two logs half an inch high, two and a half inches wide, and ten inches long. I cut each into four two-and-a-half inch squares, then eight triangles.

rolled oats

Used 1 cup frozen cranberries cut in half and orange zest. Delicious!

These are my new favourite scones!! I didn't have buttermilk so used skimmed milk and vinegar, and didn't have raising either. But wow these were beautiful.

I wonder could you make the dough, cut out the scones, and leave them in the fridge overnight to bake fresh in the morning?

Definitely a keeper! Mine needed a bit of extra buttermilk to come together. Especially good with added lemon zest (1 medium lemon), 1/2 to 1 tsp fresh or ground ginger and by subbing in dried cherries for the raisins.

I used weight instead of volume measurements when putting the dough together, and I noticed it didn’t match up at all with the suggested volume equivalents. Did anyone else find this to be true? I ask in part because the scones have more of a baking soda flavor than I expected, and I’m wondering if my amounts are off. Thanks!

I made these for the first time a few days ago. A few modifications I made to the recipe: I used whole wheat pastry flour, because thats what I had on hand, was out of milk so used the last few tblsps of homemade kefir I had, mixed with reconstituted non fat dry milk, and added some apple cider vinegar for the buttermilk flavor, plus my baking powder is old so I doubled the amount, and I used dried sweetened cranberries instead of raisins. They were perfect! So yummy Ill be making these often!

Tasty scones - moist, not too sweet. These are quick to make and very nice for Sunday morning treat. I added 1/2 tsp ground ginger, and folded in yellow raisins, finely chopped candied ginger, and walnuts. Before baking, I brushed with a little half & half and sprinkled a finely chopped mixture of walnuts, candied ginger and turbinado sugar.

These are a really great base for a range of flavors. I've done them twice as everything scones, adding about 1/8 tsp of garlic powder to the mix (no raisins) and topping with a minced garlic/onion/sesame seed/poppy seed/salt mixture with really good results. I did find that I needed a little more than 1/2 cup of buttermilk, so usually pour 3/4 of a cup and add until the texture is right.

Lovely traditional scones. I made them plant-based by using oatmilk and vinegar to substitute buttermilk and a plant-based butter. They taste great!

Delicate and delicious. My Irish scone recipe isn't nearly as tender. M.R.S.'s recipes are the best. I wrapped them in pairs in foil as soon as they cooled from the oven and froze them. They are just as good thawed in the microwave and warmed in the oven as fresh. Great for a busy morning. ( the oatmeal is rolled oats)

Replaced wholewheat flour with Namaste gluten free , & used oat flour instead of regular. Used olive oil instead of butter.