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.
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Raisin Scones
This classic British recipe for Raisin Scones are fantastic straight from the oven or split and toasted the next day.
Ingredients
- 3 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter chilled and cubed
- 3⁄4 cup cream or milk
- 1 egg
- 1 cup raisins
Instructions
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Preheat oven to 375F.
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Sift together the flour, sugar, baking powder and salt.
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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 (see photos in post).
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In a separate bowl, beat together the cream and eggs.
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Mix the egg mixture into the flour mixture to bring together.
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Mix in the raisins.
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Turn out onto a floured surface, roll into a thick disk and cut into 8 wedges.
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Transfer onto a lined baking sheet (I lined mine with nonstick foil), brush with milk and bake 20-25 minutes or until golden.
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Rachel says
I just tried this recipe and the dough turned out so incredibly dry and crumbly, there was no way it could hold its shape. I added about another 1/4 cup of cream, and left a good couple handfuls of flour crumbs behind in the bowl and did my best to mash it all together into a disc. I imagine they will come out of the oven a huge mess. Where did it go wrong?
Erren says
Hi Rachel, I’m sorry to hear you had trouble. I haven’t had any similar comments. It’s really hard to say what went wrong not being there with you. I really wish I had a better answer. How did they turn out?
Emily Kirkland says
Question: I want to make a double batch…do I just double recipe? And I’m going to soak raisins in tea, does this affect baking time?
Erren's Kitchen says
Yes just double the recipe and no soaking them in tea shouldn’t affect the baking time but may change the consistency. Let me know how you get on Emily!
Taffy says
I’m an English girl living abroad and I needed a scone recipe that used cup measurements. I’m so glad I found this!!!! They were delicious and everyone enjoyed them. Many said they “brought back memories”. A taste of home! Thanks
Ps After adding the egg and cream, the mixture was a bit wet so I added more flour. Turned out fine.
Erren says
Hi Taffy, I’m so glad it was enjoyed by all! Thanks so much for the feedback too!
Syntra says
Excellent recipe!! This is my go to scone recipe from now on. I tried them with the raisins last time but this time I am trying lemon zest and blueberries in them. They are baking in the oven ight now and I can’t wait to try this version.
Erren says
Sounds fantastic, Syntra! I have plans for that when blueberries are in season. Let me know how you like them! 😊
Georgette says
I found frozen wild blueberries at Wal-Mart and use them often in baked goods and cereal. I live in Maine so I am particular to the taste of how berries should taste. These frozen wild blueberries will not disappoint.
Erren says
Good to know, Georgette! 😊