These Raisin Scones are buttery, tender, lightly sweet, and wonderfully flaky. Studded with plump raisins and finished with a golden top, they make a delicious breakfast or afternoon tea treat.
The secret to great scones is keeping the butter cold and handling the dough gently. This creates those beautiful tender layers without making the scones tough.
Ingredients
For the Scones
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- ½ cup cold unsalted butter, cut into small cubes
- ¾ cup raisins
- 1 large egg
- ¾ cup cold heavy cream or whole milk
- 1 teaspoon vanilla extract
For the Topping
- 1 tablespoon heavy cream or milk
- 1 tablespoon coarse sugar, optional
How to Make Raisin Scones
1. Prepare the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2. Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
Make sure the baking powder is evenly distributed throughout the flour.
3. Cut in the Butter
Add the cold cubed butter.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some small pea-sized pieces of butter remaining.
Do not completely blend the butter into the flour. Those small pieces help create flaky layers.
4. Add the Raisins
Stir the raisins into the flour mixture.
If your raisins are very dry, soak them in warm water for about 5–10 minutes first. Drain and pat them completely dry before adding them.
5. Mix the Wet Ingredients
In a separate bowl, whisk together the egg, cold cream, and vanilla extract.
Pour the wet mixture into the dry ingredients.
6. Form the Dough
Gently stir with a fork or wooden spoon until the dough just comes together.
If the dough seems too dry, add another tablespoon of cream or milk.
Avoid overmixing. The dough should look slightly shaggy rather than perfectly smooth.
7. Shape the Scones
Transfer the dough to a lightly floured surface.
Gently pat it into a circle approximately 1 inch thick.
Cut the dough into 8 wedges using a sharp knife or bench scraper.
Alternatively, use a round biscuit cutter to make individual scones.
8. Chill the Dough
Place the scones on the prepared baking sheet and refrigerate for about 15 minutes.
This extra chilling step helps the butter stay cold and improves the texture.
9. Add the Topping
Brush the tops lightly with cream or milk.
Sprinkle with coarse sugar if desired.
10. Bake
Bake for approximately 16–20 minutes, or until the scones are puffed and golden brown around the edges.
Remove from the oven and allow them to cool for about 5–10 minutes before serving.
Simple Vanilla Glaze
For sweeter scones, make a quick glaze using:
- ½ cup powdered sugar
- 1–2 teaspoons milk
- ¼ teaspoon vanilla extract
Whisk everything together until smooth.
Drizzle over the cooled scones.
Tips for Perfect Raisin Scones
Keep the butter cold: Warm butter can make the scones heavy instead of flaky.
Don’t overwork the dough: Mix only until the ingredients come together.
Use cold cream: Cold liquid helps keep the butter firm.
Don’t add too much flour: A slightly soft dough produces more tender scones.
Soak dry raisins: Plumping very dry raisins gives the finished scones a softer texture.
Chill before baking: This helps prevent excessive spreading.
Bake immediately after chilling: A fully preheated oven gives the scones a better rise.
Delicious Variations
Cinnamon Raisin Scones
Increase the cinnamon to 1 teaspoon and add a small pinch of nutmeg.
Orange Raisin Scones
Add 1 tablespoon finely grated orange zest to the dough.
Lemon Raisin Scones
Add 1 teaspoon lemon zest and finish with a simple lemon glaze.
Cranberry Raisin Scones
Replace half of the raisins with dried cranberries for a sweet-tart flavor.
Chocolate Raisin Scones
Add ½ cup mini chocolate chips along with the raisins.
Almond Raisin Scones
Add ½ teaspoon almond extract and ¼ cup sliced almonds.
What to Serve With Raisin Scones
Freshly baked scones are delicious with:
- Butter
- Clotted cream
- Cream cheese
- Strawberry jam
- Raspberry jam
- Honey
- Lemon curd
- Fresh berries
They pair especially well with a cup of tea or coffee.
How to Store Scones
Store completely cooled scones in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 4–5 days, although they are best when freshly baked.
To refresh them, warm in a 300°F (150°C) oven for about 5–8 minutes.
Can You Freeze Raisin Scones?
Yes.
Place baked and completely cooled scones in a freezer-safe container or bag and freeze for up to 2–3 months.
For even fresher results, freeze the unbaked shaped scones.
Bake them directly from frozen, adding several extra minutes to the baking time.
Frequently Asked Questions
Why are my scones hard?
Overmixing the dough or adding too much flour can make scones tough. Handle the dough gently and stop mixing as soon as it comes together.
Can I use milk instead of cream?
Yes. Whole milk works well, although heavy cream produces a richer and more tender scone.
Can I use self-rising flour?
Yes, but you’ll need to adjust or omit the added baking powder and salt depending on the brand.
Should raisins be soaked before making scones?
They don’t have to be, but soaking very dry raisins briefly in warm water can make them softer and more pleasant in the finished scones.
How do I get tall scones?
Keep the butter and liquid cold, avoid overworking the dough, shape it fairly thick, and chill the shaped scones before baking.
Final Thoughts
These Classic Raisin Scones are simple enough for everyday baking but special enough for a weekend breakfast or afternoon tea. Cold butter creates tender flaky layers, while raisins add little bursts of natural sweetness throughout the soft center.
Serve them warm with butter, jam, or clotted cream for a comforting homemade treat.
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