Whole Wheat Scones


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This bready treat gives you a boost of whole grain – making it the perfect morning breakfast to-go.

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  • 1 C. whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 C. raisins and currants mixed
  • 2 C. all-purpose flour
  • 1/4 tsp. salt
  • 1 C. buttermilk
  • 2 large eggs
  • 2 Tbs. sugar
  • 4 oz. melted butter

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Sift together the flours, baking powder, soda and salt. Add the raisins and currants. Combine buttermilk, eggs, and sugar. Stir well. Add about 2/3 of the dry ingredients to the buttermilk mixture. Stir well. Add melted butter and remaining flour and mix well.

Knead the dough until smooth. Roll it out 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter or glass about 2 1/4 inches in diameter. Bake scones on lightly greased baking sheet for 15 minutes at 350 degrees. Split and serve warm with butter and jam or honey. Great with a hot cup of tea! Freeze well.

Yield: about 20 scones 

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