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.
Jaana says
When do you add the raisins to the flour mix? Before you add the butter?
Erren's Kitchen says
Hi Jaana! The raisins are added in step three.
Mr Bo says
Love the recipe used an extra egg and raw sugar at 380° but the cast-iron pan came out perfect
Erren's Kitchen says
So happy to hear that!! Thank you so much for leaving feedback and for trying the recipe!
Suby says
Such a delicious recipe! Scones turned out beautifully with the most tender, moist crumb – what a perfect teatime treat. Easily adaptable if you want a little less sugar or different dried fruit. I had one with a little butter and a slice of sharp white cheddar (heaven). Thank you Erin for such a simple classic . True, Canada is metric but like myself and my friends a lot of our cookbooks are from the US and we actually are fluent in both measures.
Erren's Kitchen says
Suby, what wonderful feedback! Thank you so much! I am so glad you love the recipe! Butter and white cheddar sounds amazing!!!
Dina T says
Loved the recipe – but Canada is metric too!! 🙂
Erren's Kitchen says
Hi Dina! I am glad you loved it. Thank you. Ingredients like flour and butter are different from country to country. The metric recipe I have here is not a conversion but a recipe that was made with European ingredients when I lived in the UK.
Jane says
I’m absolutely shocked. Used metric system to weigh ingredients, dough came out SUPER SLOPPY! Had to add loads more flour and was sure the dough would be overworked. I let them chill in the fridge for an hour to hopefully firm up, and to my surprise, these came out surprisingly well?!! They were soft, crispy, chewy, buttery. I’m floored. Can’t believe it. I’ll make some adjustments next time, but can’t believe the sloppy mess turned into something yummy!
Erren's Kitchen says
Wow! It sounds like you had quite the surprise with your scone dough! Despite the initial sloppiness, it’s fantastic to hear that they turned out so well in the end. Sometimes baking can be quite forgiving, and it seems like your scones were a testament to that. Adjusting recipes, especially when using different measurement systems, can sometimes lead to unexpected outcomes. It’s great that you were able to adapt by adding more flour and still achieve a successful result. So happy it still turned out well for you!
Chrissy says
Really should add to PULL DOUGH APART after cutting in the printed directions… thanks!
Erren's Kitchen says
Thank you for the feedback! Adding a note about pulling the dough apart after cutting is a great suggestion to ensure clarity in the instructions. It’s those little details that can make a big difference in the cooking process. Happy baking, and I hope your scones turn out absolutely delicious!
Laurie says
I want to try this recipe but i’m confused about something. Your recipe calls for cream or milk. But in a comment on another review you said it should be heavy cream. There is a big difference between heavy cream and milk. How would this affect the finished product one VS the other?
Erren's Kitchen says
Hi Laurie. Great question! Yes, the choice between using heavy cream or milk in a scone recipe can affect the texture and richness of the finished product.
Using heavy cream will result in scones that are richer, more tender, and have a slightly denser texture. The higher fat content in heavy cream contributes to a more indulgent and moist crumb. This can be especially desirable if you’re looking for a decadent treat.
On the other hand, using milk will produce scones that are lighter and less rich. The lower fat content in milk will yield a crumb that is a bit drier and not as tender as those made with heavy cream. This option might be preferable if you’re aiming for a slightly lighter or less calorically dense scone.
Both options are valid, and the choice often comes down to personal preference. If you have both heavy cream and milk, you could even try a combination of the two for a balance between richness and a lighter texture. Please let me know which you decide and how you liked the outcome!