Combine the flours, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
Add raisins and mix lightly.
In a small bowl, combine melted butter and buttermilk. Add liquid ingredients to flour mixture; mix gently.
Spoon dough into 9 equal mounds on a greased baking sheet.
Bake until well browned, 18-20 minutes.
Serve hot or at room temperature. Best eaten the same day you bake them.
Refrigerate leftovers within 2 hours.
Substitute vegetable oil for the butter to reduce saturated fat.
Try other dried fruit.
Sprinkle with cinnamon before baking.
Try mixing in 1 1/2 teaspoons grated lemon or orange zest (grate the outer colored part of the peel).
No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
Whole-wheat flour can be replaced with all-purpose flour.
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.
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