This recipe was a guest post over on One Happy Momma, my sister-in-law's blog, recently. I thought it ought to also live over here with the rest of my recipes.
A scone makes a quick and easy breakfast or snack. It's simple and delicious, and a perfect project for a novice baker since there is very little that can go wrong. This whole wheat version is particularly tasty warm from the oven, split open with some butter and honey, and served with a glass of milk.
Whole Wheat Raisin Scone
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened coconut flakes (optional but recommended)
1 cup raisins
1/4 cup butter, softened
1/3 cup honey
2/3 cup buttermilk (or yogurt, or milk with 1 Tbsp vinegar added)
1 tsp vanilla
Preheat the oven to 450* and lightly grease a cookie sheet.
in a mixing bowl, mix together the flours, baking soda, salt, and coconut flakes.
Make a well in the middle of the bowl and add the honey, buttermilk, and vanilla. Stir together just until all the flour is incorporated. Do not over mix.
This simple recipe lends itself to a lot of variations. The easiest way to change it is to replace the raisins with another dried fruit, I would recommend craisins or chopped dates or apricots, or replace the fruit entirely with chocolate chips for a delicious but less healthy version. You can change up the flavor by adding a teaspoon of cinnamon or pumpkin pie spice, or by replacing part of the honey with molasses. You can replace the coconut with chopped nuts, or replace the raisins and coconut with 1 1/2 cups of granola.
There are a lot of ways you can make this recipe delicious, and few ways to ruin it, so have fun!