Baking Whole Grain Almond Raisin Scones

Sometimes I bake just to  use up ingredients i have on hand.  Yesterday I found 3 pints of buttermilk in the fridge, and need to use up some of it.  What to make…other than Moroccan Chicken , or other chicken soaked in buttermilk.  And I wanted something carb to eat….so … scones!  Good for breakfast or as a snack, because mine have very little sugar in them.

scone dough ready to cut for baking

I also love almond flavored baked goods, so I added in a bit of almond flour, and some almond extract, and then went on to add freshly grated nutmeg, and raisins for some sweetness.

They turned out great – large and soft, and savory, not sweet at all.  If you want them sweet, add more sugar to your liking, or maybe some honey.  Perfect even without a sugary drizzle on top (though that would be good too!).

baking scones

place scone pieces slightly apart on a greased or parchment lined sheet pan

Print

Whole Grain Almond Raisin Scones

Soft, almond flavored whole grain scones, great warm with butter or jam as breakfast or a snack.

Course Bread
Keyword almond scones, whole grain scones
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 1 cup buttermilk
  • 1 egg
  • 2 tbsp cane sugar
  • 2 cups spelt or white whole wheat flour
  • 1 cup white flour
  • 1 tbsp baking powder
  • 1.5 tsp baking soda
  • ½ tsp salt
  • 2 tbsp almond flour
  • ½ tsp grated nutmeg
  • ¼ cup melted butter
  • ¼ cup olive oil
  • ½ cup raisons

Instructions

  1. Whisk buttermilk, egg and cane sugar together until sugar starts to dissolve.

  2. Sift together the flours, baking powder, baking soda, and salt into another bowl, and add to the wet ingredients. Grate in about half a nutmeg berry or ½ tsp ground nutmeg.

  3. Combine melted butter, and oil and add to the wet ingredients, and mix everything together with a wooden spoon until it starts to come together.
  4. Add in raisins and continue to stir until combined.
  5. Allow the dough to rest 5 minutes, so the flours can absorb moisture.

  6. Using hands on a floured surface, pat out the dough into a 9-10 inch round, a good inch thick.

  7. Cut in quarters (a cross) then two more cuts (an X) to make 8 scones.
  8. Lay them on a greased cookie sheet, cookie sheet with parchment, or onto a baking stone if you want a more crispy bottom. Separate the individuals scones so they have room to rise.
  9. Bake 375F for 20 minutes.
  10. Can be iced with a drizzle of sugar or cream cheese frosting, though that may defeat the “good for you” part of these scones!

Recipe Notes

Allowing the dough to sit for a few minutes lets the flour absorb moisture.  I also would consider adding some sliced almonds, and cinnamon for holiday scones.  Or sprinkle some sliced almonds on top before baking.

spelt almond scone, warm with butter!