Whole Wheat Scones

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine all-purpose flour, whole wheat flour, light brown sugar, baking powder, and ground cinnamon in a large mixing bowl. Whisk together until evenly distributed.

Cut cold butter into small cubes and add to the flour mixture. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

In a separate bowl, whisk together 2 of the eggs with milk until combined. Add the raisins to the egg mixture and stir gently.

Pour the egg and milk mixture into the flour mixture and stir with a wooden spoon or spatula until just combined. Do not overmix; the dough should be slightly shaggy and hold together when squeezed.

Turn the dough out onto a lightly floured surface and gently shape into a compact disk about 1 inch thick. Cut into 8 wedges like a pizza or use a scone cutter to form individual scones.

Arrange scones on the prepared baking sheet, spacing them about 2 inches apart. Beat the remaining egg and brush the top of each scone with the egg wash.

Bake for 15–18 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.