Food & Cooking Recipes Appetizers Raisin and Oat Scones 3.5 (43) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 8 Put the kettle on and pour yourself a cup of tea -- it's time to treat yourself to a scone with the right amount of chewy, nutty flavor thanks to a mix of rolled oats and all-purpose and whole wheat flours. Ingredients ¾ cup all-purpose flour (spooned and leveled) ¾ cup whole-wheat flour (spooned and leveled) 2 teaspoons baking powder ½ teaspoon coarse salt 3 tablespoons packed dark-brown sugar ½ cup rolled oats (not quick-cooking) ½ cup raisins or dried cherries 2 teaspoons fennel seed (optional) 3 tablespoons unsalted butter, melted 1 large egg, lightly beaten 1 cup buttermilk Directions Preheat oven to 400 degrees. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes. Print