Raisin Scones

Tender on the inside, lightly crisp on the outside, and dotted with sweet, juicy raisins, raisin scones are a timeless baked good that never goes out of style. Perfect with a cup of tea or coffee, these scones strike the ideal balance between rich and delicate, making them equally suited for breakfast, brunch, or afternoon tea.

This recipe produces classic bakery-style raisin scones—soft and flaky with just enough sweetness. Simple to make and endlessly comforting, they’re a staple every baker should have in their repertoire.

Why You’ll Love This Recipe

Soft, flaky texture with golden edges
Just the right amount of sweetness
Easy to prepare with basic pantry ingredients
Perfect for tea time, brunch, or gifting

Ingredients (Makes 8 scones)

2 cups (250 g) all-purpose flour
⅓ cup (65 g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons (85 g) cold unsalted butter, cubed
½ cup raisins
½ cup heavy cream (plus extra for brushing)
1 large egg
1 teaspoon vanilla extract

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

3. Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. These butter pieces create flaky layers as the scones bake.

4. Add the Raisins

Stir in the raisins, distributing them evenly throughout the mixture. If your raisins are dry, soak them briefly in warm water and pat dry before adding for extra plumpness.

5. Combine the Wet Ingredients

In a small bowl, whisk together the cream, egg, and vanilla extract.

Pour the wet ingredients into the dry mixture and gently stir just until a soft dough forms. Avoid overmixing, as this can make the scones tough.

6. Shape the Dough

Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Using a sharp knife, cut the circle into 8 equal wedges.

Transfer the wedges to the prepared baking sheet, spacing them slightly apart. Brush the tops lightly with cream for a golden finish.

7. Bake

Bake for 15–18 minutes, or until the scones are lightly golden on top and firm to the touch.

Remove from the oven and let cool slightly on a wire rack.

Serving Suggestions

Raisin scones are best enjoyed warm and pair beautifully with:

Clotted cream or whipped butter
Strawberry or raspberry jam
Honey or marmalade
A hot cup of tea or freshly brewed coffee

They also make an excellent addition to brunch spreads and afternoon tea trays.

Tips for Perfect Raisin Scones

Keep ingredients cold: Cold butter and cream create the flakiest texture.
Handle gently: Overworking the dough leads to dense scones.
Plump the raisins: Soaking raisins prevents them from drawing moisture from the dough.
Sharp cuts: Clean cuts help scones rise evenly.

Variations

Cinnamon Raisin Scones: Add 1 teaspoon ground cinnamon to the dry ingredients.
Orange Raisin Scones: Stir in 1 teaspoon orange zest.
Glazed Scones: Drizzle with a simple powdered sugar glaze after baking.
Whole Wheat: Replace half the flour with whole wheat flour for a heartier texture.

Storage and Freezing

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Freeze baked scones for up to 2 months; reheat gently before serving.

Final Thoughts

Raisin scones are a true classic—simple, comforting, and endlessly satisfying. With their flaky crumb and sweet bursts of raisins, they bring a touch of old-fashioned charm to any table. Whether you’re hosting a tea party or enjoying a quiet morning at home, these raisin scones are always the right choice.