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Whole Wheat-Raisin Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Whole wheat flour scones used to mean heavy and strongly flavored, but using white whole wheat keeps the integral lightness of the original scones, with a much more delicate flavor.

At a glance

8 to 12 scones


Choose your measure:


  1. Place the first seven ingredients into the bowl of a food processor, and whirl briefly. (See "tips", below.)
  2. Cut the butter into four chunks, and pulse with the dry mixture until it forms large clumps.
  3. Whisk together the buttermilk and egg yolk, and add to the processor bowl; process only until mixture barely clings together.
  4. Transfer the dough to a lightly floured work surface, and gently and quickly knead in the raisins.
  5. Form the dough into a flat disk about 7" across, and cut it into small or large wedges, depending on your appetite or waist size.
  6. Transfer the disk to a parchment-lined or lightly greased baking sheet, and separate the wedges by pulling them apart about 1", but still keeping them in a circle.
  7. Brush the tops of the scones with beaten egg white, and sprinkle with coarse sugar.
  8. Bake them in a preheated 375°F oven for 25 to 27 minutes (for 8 scones; a little less for smaller scones), inspecting at midpoint to admire and turn.
  9. Remove the scones from the oven when they're a light, golden brown, and cool them on a wire rack.