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!).
place scone pieces slightly apart on a greased or parchment lined sheet pan
Whole Grain Almond Raisin Scones
Soft, almond flavored whole grain scones, great warm with butter or jam as breakfast or a snack.
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
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Whisk buttermilk, egg and cane sugar together until sugar starts to dissolve.
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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.
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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.
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Add in raisins and continue to stir until combined.
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Allow the dough to rest 5 minutes, so the flours can absorb moisture.
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Using hands on a floured surface, pat out the dough into a 9-10 inch round, a good inch thick.
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Cut in quarters (a cross) then two more cuts (an X) to make 8 scones.
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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.
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Bake 375F for 20 minutes.
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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!