Whole-Wheat Buttermilk Scones With Raisins and Oatmeal Recipe (2024)

Aargh. What grind of oatmeal, please? We Americans sometimes call rolled oats “oatmeal”, but I presume that is not the case here. Still, oatmeal may be steel cut oats or a finer grind.

We make these delicious scones at least once a week! They're nourishing as a breakfast, or a tea-time snack. I load up on the raisins and the oats, and then add as much buttermilk as needed to bring it all together. Fun to make, yummy to enjoy. Wonderful recipe.

Also works w/o whole wheat flour. Added ginger powder and cinnamon and lemon zest. sifting is a very important step.

I kept modifying other recipes to make scones like this--now I make these, except that I get 16 scones out of it. They are not too sweet and not too buttery. I find it easier to cut squares and then triangles rather than the wedges from a circle that I used to make. I make two logs half an inch high, two and a half inches wide, and ten inches long. I cut each into four two-and-a-half inch squares, then eight triangles.

rolled oats

Used 1 cup frozen cranberries cut in half and orange zest. Delicious!

Definitely a keeper! Mine needed a bit of extra buttermilk to come together. Especially good with added lemon zest (1 medium lemon), 1/2 to 1 tsp fresh or ground ginger and by subbing in dried cherries for the raisins.

I used weight instead of volume measurements when putting the dough together, and I noticed it didn’t match up at all with the suggested volume equivalents. Did anyone else find this to be true? I ask in part because the scones have more of a baking soda flavor than I expected, and I’m wondering if my amounts are off. Thanks!

I made these for the first time a few days ago. A few modifications I made to the recipe: I used whole wheat pastry flour, because thats what I had on hand, was out of milk so used the last few tblsps of homemade kefir I had, mixed with reconstituted non fat dry milk, and added some apple cider vinegar for the buttermilk flavor, plus my baking powder is old so I doubled the amount, and I used dried sweetened cranberries instead of raisins. They were perfect! So yummy Ill be making these often!

Tasty scones - moist, not too sweet. These are quick to make and very nice for Sunday morning treat. I added 1/2 tsp ground ginger, and folded in yellow raisins, finely chopped candied ginger, and walnuts. Before baking, I brushed with a little half & half and sprinkled a finely chopped mixture of walnuts, candied ginger and turbinado sugar.

Lovely traditional scones. I made them plant-based by using oatmilk and vinegar to substitute buttermilk and a plant-based butter. They taste great!

These are a really great base for a range of flavors. I've done them twice as everything scones, adding about 1/8 tsp of garlic powder to the mix (no raisins) and topping with a minced garlic/onion/sesame seed/poppy seed/salt mixture with really good results. I did find that I needed a little more than 1/2 cup of buttermilk, so usually pour 3/4 of a cup and add until the texture is right.

Delicate and delicious. My Irish scone recipe isn't nearly as tender. M.R.S.'s recipes are the best. I wrapped them in pairs in foil as soon as they cooled from the oven and froze them. They are just as good thawed in the microwave and warmed in the oven as fresh. Great for a busy morning. ( the oatmeal is rolled oats)

Replaced wholewheat flour with Namaste gluten free , & used oat flour instead of regular. Used olive oil instead of butter.

I usually have Greek yogurt on hand and find that I can often use it instead of buttermilk, so that’s what I did here. But, in this case, I had to add water to get all the ingredients to the ‘hold together’ stage. Otherwise, the scones turned out just like the photo.

Used King Arthur Irish style flour for the whole wheat flour. Delish!

Have been making these 1-2x a week for breakfasts with eggs or jam— they are so delicious and satisfying!! I have been making them sans raisins for greater versatility, but harvested a bunch of elderberries and used those this weekend— incredibly delicious. In one other variation I also tried adding 1 cup shredded cheese and some herbs— these made excellent biscuits under sloppy joes as well!

2nd time making. Definitely dry. Needs icing.

These were so quick to make and lend themselves to a ton of variety! I made them vegan by making my own buttermilk from oat/soymilk and lemon juice. I didn't sift anything together, but would like to try to see if it makes them even better.

Very lazy cook desires whole wheat scones... Did not want to mess with two flours. Used 200 gm whole wheat only.Added powder, soda, sugar, raisins. Stirred it up.Softened butter, added egg, added roughly 1/2 cup, end of the tub, yogurt and roughly 1/2 cup milk. Mixed it up. Rational? This is the amount for drop biscuits, egg will correct for higher absorbency of wheat flour that has not had butter rubbed in. Did rapid mix into flour mix. Made into balls. Baked. Will halve sugar next time.

Delicious! Used weight measurements and ended up with very light and tender scones. Did stir in a half-teaspoon of cinnamon and brushed with buttermilk and added a tiny sprinkle of turbinado sugar before baking, which helped with the browning.Will make again.

I used all whole wheat flour while making these once and it turned out great - a little crumbly but excellent flavor. I have subbed all kinds of fruit but chopped Turkish apricots are one of my favorites.

I followed directions exactly. Love the taste but came out a bit dry. Will have to reduce baking time slightly next time

Made these yet again. Always fantastic. Used Kitchen Aid mixer this time. Paddle attachment. Great way to cu t butter into flour mixture. Butter was frozen, which I recommend. No need to flip them while baking, though. That is a mystifying direction…

I have been baking for my family of boys for years and these scones disappeared, it seemed, while I was closing the oven and putting the mitts away. Made a note to double the recipe. I love a simple recipe which lets the quality of the ingredients shine. I experimented with dried cranberries, dried figs and dried apricots cut in small pieces; this is essentially an almost savory base and I will try it with herbs once the garden is producing again. Serve with the best butter you have.

Made 8 of these this morning with fresh blueberries instead of raisins. Added blueberries before buttermilk to coat them with flour (keeps them from sinking). Really good. Not too sweet, tasty and with a dab of jam delish.

These are really good, but if you use weight measurements, you’ll need to use significantly more buttermilk than the recipe calls for.

Not crazy about how dough came together or the addition of oatmeal.

I think these need more butter. I compared to other recipes and most use 7-8 TBS butter for 2 cups grain/flour. Will try again.