Whole-Wheat Buttermilk Scones With Raisins and Oatmeal

Whole-Wheat Buttermilk Scones With Raisins and Oatmeal

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, brown
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded

Directions:
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.