Easy Raisin Scones Recipe

These easy raisin scones are buttery, tender, and lightly sweet, studded with juicy raisins for the perfect bite. They’re quick to prepare and make a wonderful breakfast, afternoon tea treat, or snack with a cup of coffee. With a golden crust and soft, fluffy inside, they’re a classic bake you’ll want to make again and again.

Why You’ll Love This Recipe

• Simple ingredients you likely already have in your pantry
• Light, fluffy texture with bursts of sweet raisins
• Easy to shape—make rounds or wedges depending on preference
• Perfect for serving with butter, jam, or clotted cream
• A versatile recipe that works for breakfast, brunch, or teatime

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

75 g salted butter
2 large eggs
75 g granulated sugar
4 tsp baking powder
230 ml milk
500 g bread flour, cake flour, or all-purpose flour
1 cup raisins
1 extra egg (for egg wash)

Directions

1. Mix wet ingredients: In a mixing bowl (or stand mixer with paddle attachment), combine butter, eggs, sugar, baking powder, and milk. Mix on low until combined.
2. Add dry ingredients: Add flour and raisins. Mix briefly until a soft dough forms.
3. Shape dough: Transfer to a floured surface. Gently bring together and knead lightly (don’t overwork).
4. Cut scones: Use a round cutter (about 58 mm / 2¼ inch) for rounds, or shape into a disc and cut into 8 wedges.
5. Chill: Place scones on a lined tray. Chill in the fridge for 30 minutes.
6. Preheat oven: Heat to 200°C (400°F).
7. Egg wash: Beat the extra egg and brush tops of scones (avoid sides).
8. Bake: Bake for 15 minutes, until golden brown and tall.
9. Cool slightly: Let rest before serving with butter or jam.

Servings and timing

Makes 8–10 scones.
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 15 minutes
Total time: 1 hour

Variations

• Add 1 tsp cinnamon or mixed spice for a warm flavor.
• Replace raisins with currants, cranberries, or chopped dried apricots.
• Sprinkle coarse sugar on top before baking for extra crunch.
• Add orange zest for a citrusy twist.
• Make savory scones by omitting raisins and sugar, adding cheese and herbs instead.

Storage/reheating

• Store cooled scones in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Freeze for up to 2 months—thaw at room temperature and warm in the oven before serving.
• Reheat in a 350°F (175°C) oven for 5–7 minutes to refresh.

FAQs

Can I use self-raising flour instead of all-purpose?

Yes, just reduce the baking powder by half.

Do I need to soak the raisins first?

It’s optional, but soaking in warm water or tea makes them plumper.

Why do I need to chill the dough?

Chilling firms the butter, helping the scones rise taller with flakier layers.

Can I make these ahead of time?

Yes, shape and refrigerate the unbaked scones overnight, then bake fresh.

What’s the secret to fluffy scones?

Don’t overwork the dough, and keep ingredients cold.

Can I use whole wheat flour?

Yes, replace up to half the flour with whole wheat for a nuttier flavor.

What can I serve with raisin scones?

Butter, clotted cream, and jam are traditional, but honey works too.

Can I use a food processor?

Yes, but pulse gently to avoid overmixing.

How do I prevent scones from spreading too much?

Chilling the dough and avoiding excess flour helps them keep their shape.

Can I make mini scones?

Yes, just cut smaller rounds and reduce baking time by a few minutes.

Conclusion

These easy raisin scones are a classic bake that’s simple yet satisfying. With their tender crumb, golden crust, and bursts of sweet raisins, they’re perfect for breakfast or afternoon tea. Serve warm with butter, jam, or clotted cream for a timeless treat.

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