Name: Raisin and Oat Scones
Yield: 8
Ingredients: 3/4 c. all-purpose flour (spooned and leveled) -; 3/4 c. whole-wheat flour (spooned and leveled) -; 2 tsp. baking powder -; 1/2 tsp. Coarse salt -; 3 tbsp. packed dark-brown sugar -; 1/2 c. rolled oats (not quick-cooking) -; 1/2 c. raisins or dried cherries -; 2 tsp. fennel seed (optional) -; 3 tbsp. unsalted butter -; 1 large egg -; 1 c. buttermilk -

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Ingredients for - Raisin and Oat Scones

1. 3/4 c. all-purpose flour (spooned and leveled) -

2. 3/4 c. whole-wheat flour (spooned and leveled) -

3. 2 tsp. baking powder -

4. 1/2 tsp. Coarse salt -

5. 3 tbsp. packed dark-brown sugar -

6. 1/2 c. rolled oats (not quick-cooking) -

7. 1/2 c. raisins or dried cherries -

8. 2 tsp. fennel seed (optional) -

9. 3 tbsp. unsalted butter -

10. 1 large egg -

11. 1 c. buttermilk -

How to cook deliciously - Raisin and Oat Scones

1. Stage

Preheat oven to 400 degrees F. 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 overmix). 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.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.