Ingredients
3/4 cup all-purpose flour (spooned and leveled)
3/4 cup whole-wheat flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 tablespoons packed dark-brown sugar
1/2 cup rolled oats (not quick-cooking)
1/2 cup raisins or dried cherries
2 teaspoons fennel seed (optional)
3 tablespoons unsalted butter, melted
1 large egg, lightly beaten
1 cup buttermilk
Preparation
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.
