Whole-Wheat Scones

Ingredients

• 2 tablespoons double-acting baking powder 
• 1.5 cups buttermilk plus more if needed
• 1 cup brown sugar light packed
• 1 cup raisins 
• 1 teaspoon salt 
• 8 tablespoons butter unsalted cut into 1/2-inch pieces (1 stick)
• 4 cups flour whole-wheat plus more if needed

Equipment

• bowl
• baking sheet
• oven
• pot
• wooden spoon

Directions

1. Preheat the oven to 325°F.
2. Mix the flour, baking powder, and salt together in a large bowl.
3. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
4. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
5. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick.
6. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
7. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet.
8. Bake the scones until the tops are golden brown, about 30 minutes.
9. Serve warm, with jam and a pot of hot tea if you like.
10. From Ploughman's Lunch and the Miser's Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles by Brian Yarvin. Copyright © 2012 by Brian Yarvin. Published by The Harvard Common Press. Used by permission of The Harvard Common Press.