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.
Annabel says
thank you so much. this recipe was perfect.
Erren's Kitchen says
You’re so welcome and thank you so much for taking the time to leave your feedback! We are so happy that you thought it was perefct! 😍
nina says
hi can i use the mufifn tray?
Erren's Kitchen says
Certainly! You can use a muffin tray to make individual Raisin Scones if you prefer. Here’s how you can adapt the recipe to use a muffin tray:
Instead of forming a large round disk of dough, divide the scone dough into 8 equal portions.
Lightly grease the cups of your muffin tray to prevent sticking, or you can use paper muffin liners for easy removal.
Shape each portion of dough into a round ball and place them into the individual muffin cups. You can lightly flatten the tops of each scone if you like.
Brush the tops of the scones with milk as indicated in the original recipe.
Bake in the preheated oven for about 20-25 minutes or until the scones are golden and a toothpick inserted into the center comes out clean.
Using a muffin tray is a convenient way to make these scones if you prefer smaller, individually-sized portions. Just keep an eye on the baking time, as it may vary slightly from the original recipe due to the smaller size of the scones. Enjoy your Raisin Scones!
Sasha says
Love the texture and the crispiness ,definitely a winner!
Erren's Kitchen says
I’m delighted to hear that you loved the texture and crispiness of these Raisin Scones! Thank you so much for trying our recipe and for taking the time to leave your feedback!
John says
I am so happy I found this recipe for your raisin scones but I have a question. Can I use dough already made that you can buy from a store and just add the other ingredients you describe here? if so what would I need to add to the dough itself?
Thank you in advance.
Erren Hart says
Hi John, While it’s possible to use store-bought dough as a base, it may require some adjustments to achieve the desired texture and flavor. If using pre-made dough, I would suggest adding the additional ingredients mentioned in the recipe, such as raisins and any other flavorings, to enhance the scone’s taste. Gently knead the dough on a lightly floured surface to make it more pliable, sprinkle the raisins evenly over the dough, and fold the dough over the raisins and continue kneading lightly to distribute the raisins throughout the dough. Additionally, you may need to adjust the baking time and temperature according to the instructions on the store-bought dough packaging. I hope this helps, and I wish you success in creating delicious scones!
John says
Erren, thank you so much for your reply. I will take your advice!
Erren Hart says
No problem! I hope it turns out well for you!
Emily says
Just made these this afternoon and they came out great! I did made a few adjustments but nothing drastic. Didn’t have quite enough milk on hand so I subbed in a bit of plain yogurt to make the full cup. Did need quite a bit more flour to get it less sticky during kneading and mine needed an additional maybe 10mins baking time. But those adjustments might be due to my yogurt sub or my bottom of the line oven! They taste wonderful and it’s plenty to share!! I’ll probably make a 1/2 batch next time but will be saving this recipe!!
Erren Hart says
Thank you so much for trying out the recipe and for sharing your experience! I’m glad to hear that you enjoyed the scones, even with the adjustments you made. It’s great to know that yogurt can be used as a substitute for milk, and I also appreciate you sharing your baking time adjustments. Half a batch is a great idea for a smaller portion, and I’m happy to hear that you’ll keep the recipe to make again. Thanks for the 5-star rating!
Heidi says
I love this recipe very much! I baked scones twice in the past using different recipes, but it turned out to be dry and not nice. Yesterday I tried your recipe and I was so pleased with the outcome. These scones were so yummy! One question, can I replace raisin with sultanas or cranberries?
Erren Hart says
Hi Heidi, I’m so glad to hear that you enjoyed the recipe and had success with it! Yes, you can definitely replace the raisins with sultanas or cranberries, or even other dried fruits like chopped apricots or cherries. Feel free to get creative and customize the recipe to your liking. Thank you for trying out the recipe and for your kind review!
Svetlana says
Hi Erren, I have a question, my scones turned out white…. Is there a reason for this? I did coat them in milk twice, would that be what did it? They are cooling now, but the bits I plucked to taste, taste good!
Erren Hart says
Thanks for trying the Raisin Scones recipe, Svetlana! The milk coating could have contributed to the scones being lighter in color if your oven runs cooler than it should. As long as they are cooked through, the color shouldn’t affect the flavor. If you prefer a darker color, you could try brushing the scones with an egg wash instead or increasing the baking temperature slightly in your next batch. Let me know if you have any other questions or concerns!
Suzie says
Easy and delicious. Will make it many more times for sure.
Erren Hart says
I’m very pleased to hear it, Suzie! Thank you for taking the time to leave your review! It’s appreciated!
Debbie Miller says
Question: I will be attempting this recipe. What type of cream, heavy cream?
Erren Hart says
Hi Debbie, Yes, heavy cream. I hope you enjoy it!
S kennedy says
When do you add the raisins?
Erren Hart says
You add the raisins before adding the wet ingredients.