Today I baked scones. I have a soft spot for and from raisin tea biscuits. The recipe I use tastes very close to those you can buy in the store. The difference being, I know exactly what I’m putting into mine. These scones only have 2.5g of fat and I love that they don’t have egg in them.
1 C whole wheat flour
1 C all-purpose flour
1/3 C brown sugar
2 t baking powder
3/4 t baking soda
1/2 t salt
1 C + 2 T buttermilk
1/3 C raisins
2 T melted butter
2 t grated orange zest
1/2 t vanilla
1 egg (for a wash) most times I skip the wash
Preheat oven to 400 F. Spray cookie sheet.
Combine all dry ingredients is a large bowl. In a smaller bowl combine the wet ingredients, including the orange zest. Add wet mixer to dry and stir till a soft dough is formed.
Using a large ice cream scoop, place scoops on the cookie sheet, side by side and nearly touching. I find three columns by two rows works best x2. You should be able to fit all 12 scones on one sheet. Brush a lightly beaten egg over the tops. (There will be more the half of the egg left over)
Bake of 15 to 17 minutes or golden.