Raisin Scones

4.86 from 76 votes

These raisin scones are tender, buttery, and just slightly sweet with little pops of chewy raisins in every bite. They bake up golden on the outside while staying soft and fluffy on the inside.

Course Breakfast

Cuisine English

Keyword Baking Recipes, english scones, Scones Recipes

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 412

Author Erren Hart

Ingredients

3 cups all-purpose flour See notes if outside the US
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons butter cut into small cubes
1 cup half and half whipping cream or milk, plus 1 to 2 tablespoons extra for brushing
2 eggs
1 cup raisins

US Customary - Metric

Instructions

Preheat the oven to 375°F.
Sift together the flour, sugar, baking powder, and salt in a large bowl.
Add the cubed butter to the flour mixture. Toss to coat, then rub the butter between your palms or fingertips until the mixture looks like large crumbs. Stir in the raisins.
In a separate bowl, whisk together the cream (or milk) and eggs.
Pour the egg mixture into the flour mixture. Stir gently to bring the dough together. If it feels too sticky, add a little more flour. If it feels too dry, add a splash more cream.
Turn the dough onto a lightly floured surface. With floured hands, knead 25–30 times until the dough is smooth.
Place a sheet of parchment paper (cut to fit your baking sheet) on your work surface and lightly flour it. Transfer the dough onto the paper and press it into a disk. Using a floured rolling pin, roll it into a 9-inch round, about 1 inch thick.
Transfer the parchment and dough to a baking sheet. Cut the dough into 8 equal wedges.
Brush the tops lightly with milk or cream.
Bake for 20–25 minutes, or until golden brown.

Video

Notes

Note for Bakers Outside the US:

Flour and butter differ slightly outside the U.S. — European plain flour has lower protein and European butter has higher fat. Start with 375 g plain flour (you may not need all 3 cups) and hold back 1–2 tablespoons of the half-and-half mixture until you see the dough’s texture. It should be soft and just slightly tacky, not sticky. Use 82–85% butterfat butter for the best texture and flavor. Happy Baking!

Erren’s Top Tips

Keep the butter cold: Cold butter is the secret to flaky scones. I like to cube mine, pop it in the freezer for 10 minutes, and then mix it in.
Don’t overwork the dough: Kneading too much makes tough scones. Just bring it together until smooth, and then stop.
Flour your tools: Lightly flouring your hands, rolling pin, and knife helps keep the dough from sticking.
Use parchment paper: Rolling and shaping the dough right on the parchment makes it easy to transfer to the baking sheet.
Brush for shine: A quick swipe of milk or cream gives that bakery-style golden finish.
Check for doneness: The tops should be golden and the bottoms just lightly browned. If you’re unsure, tap the bottom — it should sound hollow.

Variations & Add-Ins

Citrus zest: Add a teaspoon of orange or lemon zest for a bright flavor twist.
Spiced scones: A teaspoon of cinnamon or pumpkin pie spice mixed into the dry ingredients brings cozy fall vibes.
Nutty crunch: Stir in half a cup of chopped walnuts or pecans with the raisins.
Glazed finish: Drizzle with a simple powdered sugar glaze once they’ve cooled.
Berry swap: Try dried cranberries, cherries, or chopped apricots instead of raisins.

Storage & Freezing Instructions

Room temperature: Store cooled scones in an airtight container at room temperature for up to 3 days. They’ll stay soft if you wrap them in a clean kitchen towel inside the container.
Refrigerator: For a little longer life, refrigerate in a sealed container for up to 5 days. Warm gently in the microwave before serving.
Freezing baked scones: Wrap each cooled scone individually in plastic wrap and place in a freezer bag. They freeze well for up to 2 months. To serve, thaw at room temperature and reheat in a 300°F oven for 8–10 minutes.
Freezing unbaked dough: You can also freeze the wedges before baking. Place on a tray until solid, then store in a freezer bag. Bake straight from frozen, adding 2–3 minutes to the bake time.

Nutrition