This classic British recipe for Raisin Scones are fantastic straight from the oven or split and toasted the next day. These raisin scones are best enjoyed still warm from the oven and smothered in butter and jam.
What better breakfast is there than warm scones straight from the oven? Crusty on the outside and fluffy in the middle, these raisin scones are just perfection. Scones are great for a holiday breakfast or brunch, and they make a great weekend treat too.
Scones with raisins are really popular in the UK, but I never cared for them (so I thought), and given the choice, I have always gone for plain. Boy! was I wrong because these really are outrageously good!
Making scones is so much simpler than you’d think. It’s really quite simple. To make them, I start with cold butter cut into cubes. The cubed butter is added to the dry ingredients. It’s coated and then I rub the butter into the flour between my palms to create flat shards of butter.
Mix in the wet ingredients, turn out onto a floured surface, roll out into a disc, and cut into wedges.
Coat with milk before baking on a baking sheet lined with nonstick foil (you can use baking paper, but I find the nonstick foil works best)
Serve Warm!
I think butter jam makes the perfect treat.
In my opinion, these are best served when they are still a bit warm. That’s when they melt in your mouth. Yes, they are definitely still good once they cool completely, but just like many other baked goods they are outstanding when eaten warm.
More Great Breakfast Recipes
- Blueberry Muffins
- Crumb Cake
- Banana Nut Bread
- Chocolate Chip Banana Muffins
- Corn Muffins
- Lemon Blueberry Scones
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Let’s Make Raisin Scones
Ingredients
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 egg
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 oz butter (½ cup, 1 stick, 8 tablespoons), cut into small cubes
- 1 cup cream or milk
- 1 cup raisins
Instructions
- Preheat oven to 375F.
- Sift together the flour, sugar, baking powder and salt.
- Add the cubed butter into the flour mixture, coat, and work into the flour by rubbing between your palms to flatten the butter into the flour until it resembles large crumbs then mix in the raisins.
- In a separate bowl, beat together the cream and eggs.
- Mix the egg mixture into the flour mixture to bring together. If it’s too sticky, add a little more flour. If the mixture seems too dry add more cream until the dough comes together.
- Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times.
- Place a piece of parchment paper that is measured to your pan size onto your surface and dust the paper lightly with flour. Transfer the dough onto the paper and press the dough gently into a disk. Then using a floured rolling pin, roll the disk into a 9-inch round, about 1 inch thick.
- Transfer the paper with the dough onto a sheet pan and cut it into 8 equal-sized wedges. Brush with milk and bake 20-25 minutes or until golden.
Lola says
The best scone recipe I’ve ever made (and I’ve made many!). They turned out beautifully. Thank you!
Erren's Kitchen says
That’s so good to hear, glad they turned out so well 🙂
Carolyn MacDonald says
I do consider myself a baker and have entered fall fairs for a lot of my baking and won first place. I am not bragging I am just setting the stage to say I know a great recipe when I see and taste one. I have to say this is by far one of the best scone recipes I have ever tried. My family love them and can’t decide if they like them better warm or cold. Thank you Erren for sharing. I have to ask though ….is there such a thing as non-stick foil? I have never heard of it and mine stuck to my foil. I will keep this recipe for one of my regular uses.
Erren Hart says
Hi Caroline! That’s high praise! Thanks so much for taking the time to share your thoughts! I don’t know where you are in the world, but nonstick foil is commonly found in grocery stores here in the US and I used it in the UK too.
Muhib Rakeeb says
This recipe was so easy to follow, especially as it was my first time making scones. I did add a spoon of cinnamon to the mixture and thankfully it worked. Feedback was better than I was expecting, with friends and family commenting favourably on both the taste and texture of the scones. Definitely looking to follow the recipe again, but maybe use chopped dates instead of raisins.
Thank you for the recipe.
Erren's Kitchen says
Chopped dates sounds good, I’m pleased your first scone baking went well!
Ronni Sheldon says
This recipe was really easy and an absolute hit. There’s a bakery by me that makes the best scones. They are now second best. The only thing I did differently was sprinkle some sugar over the tops before I put them in the oven. Definite do over.
Ronni Sheldon says
This is my first attempt at homemade scones. There’s a bakery by me that makes the best but now are the 2nd best. They are easy and nice texture. The only thing I did differently was sprinkle sugar on top before putting them in the oven. Nothing else needed.
Erren's Kitchen says
Fantastic news, I’m pleased you enjoyed the scones 🙂
Ronni Sheldon says
I now make these scones every Sunday. Besides the raisin scones, I’ve made dried chopped apricot and almond extract scones. The dried cranberry and orange are my favorite but tomorrow, I’m going to make chocolate chip scones tomorrow. Thanks again, Erren.
Erren's Kitchen says
Those sound wonderful! Enjoy 🙂
Marshall says
The dough was too sticky. I added a very ripe banana. I refrigerated the dough for 10 minutes or so and it was easier. I had to bake it longer as the dough seemed uncooked. They were delicious after all that!
Erren Hart says
Hi, adding banana to a recipe will add a lot of moisture and change the consistency. You’ll have to account for that when adding the flour. Glad they were delicious though! 🙂
Christina says
I made these about a week ago and they were so amazing! My family and I loved them! I’m going to make them again but wanted to make cranberry orange instead, do you think it would work, and do I just add cranberries and orange zest instead of the raisins?
Erren's Kitchen says
Hi Christina, I’m pretty sure you could do raisins, cranberry, and orange or adapt the recipe to just cranberry and orange, sounds tasty! Glad you like them 🙂
Tina Lee says
Recipe for raisin scones does not have how many eggs to use. 😞
Erren's Kitchen says
Hi Tina, it should say one egg. I had an issue with the recipe card not showing up properly and somewhere along the line it got lost! I hope you enjoy making them 🙂
Bahama mama says
I love it…
Erren's Kitchen says
Thank you! 🙂
Luke Flood says
This recipe says 2 eggs. I’m pretty sure last time I made it, it said 1 egg, or at least I remember using 1 egg. Anyway, this time I used 2 as the recipe says and the dough was more like a batter. I added enough flour to make it work but I’m worried they’ll be ruined now that I’ve seen this comment.
Erren Hart says
Hi Luke, I’m guessing you’re outside the US. I had to change the recipe for the different regions as flour is very different from region to region. It’s now set up for the metric measurements to reflect using non-US ingredients (like one egg and less cream). I lived in the UK for 15 years so adjusted the metric recipe to be a stand-alone recipe, not a true conversion like it was. I’m sorry for the confusion and I hope your scones worked out ok.
Mary says
Thank you for a great recipe! These were delicious, but the bottoms were a little dark. I baked them on the second from the bottom rack in the oven. Should I have tried the second from the top? I also greased the aluminum foil. Should I have not?
Erren Hart says
The greased foil probably did it. Next time line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it.
Lucia says
I loved it! My first scones – simpler to make than I imagined. And superdelicious.
Erren's Kitchen says
So glad you enjoyed this recipe, scones are so versatile 🙂