Buttermilk Scones

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Bowl with Spoon

Prep time:
20 MIN

Kitchen Timer

Cook time:
20 MIN

Silouette of 2 people

9 Servings


Serving Size:
9 servings


  • 1 cup whole wheat flour
  • 3⁄4 cup all-purpose flour
  • 1⁄3 cup sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup raisins
  • 1⁄4 cup butter, melted
  • 2⁄3 cup buttermilk


  • Preheat oven to 400 degrees F.
  • Combine whole wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
  • Add raisins and mix lightly.
  • In a small bowl, combine melted butter and buttermilk. Add liquid ingredients to flour mixture; mix gently.
  • Spoon dough into 9 equal mounds on a greased baking sheet. Bake until well browned, 18-20 minutes.
  • Serve hot or at room temperature. Best eaten the same day you bake them.
  • Refrigerate leftovers within 2 hours.


Substitute vegetable oil for the butter to reduce saturated fat.
Try other dried fruit. Sprinkle with cinnamon before baking.
No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.