Raisin & Oat Scones

I got this recipe out of Everyday Food.  I'm not sure what I was expecting before I made these. They turned out good, but not what I expected. I really liked that the recipe called for whole wheat flour since most of the time I substitute at least half whole wheat. I did not add the fennel seed, I wish I would have, I think it would have given them that special something. Next time I make these I will use a combination of golden raisins and dried cranberries, or use all dried blueberries. If you are like me and hardly ever use buttermilk, there is a dried buttermilk powder you can buy. It comes in a can, that you can refrigerate after using some of it. You add a few tablespoons to milk and it works the same as buttermilk. These come together quickly, so they would make a good weekend breakfast.

Raisin & Oat Scones:
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
2 tsp. baking powder
1/2 tsp. coarse salt
3 Tbs. packed dark-brown sugar
1/2 cup rolled oats (not quick oats)
1/2 cup raisins or dried cherries
2 tsp. fennel seed (optional)
3 Tbs. unsalted butter, melted
1 large egg
1 cup buttermilk

Preheat oven to 400. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened-do not over mix! Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.