Go Back
Raisin Scones
Print Recipe

Raisin Scones

Prep Time15 minutes
Cook Time18 minutes
Total Time35 minutes

Ingredients

  • 2 cups all-purpose flour – The sturdy base.
  • ¼ cup granulated sugar – Sweet but not embarrassing.
  • 1 tbsp baking powder – Lift don’t fluff.
  • ½ tsp salt – Because balance is everything.
  • ½ cup unsalted butter cold and cubed – The magic ingredient for tender scones.
  • ¾ cup raisins – Tiny chewy gems.
  • 2/3 cup milk plus a splash for brushing – Helps bind and soften.
  • 1 large egg – Adds structure and richness.
  • Optional: 1 tsp vanilla extract – Because aroma is half the pleasure.

Instructions

  • Preheat and prep
  • Preheat your oven to 200°C / 400°F. Line a baking tray with parchment paper. Scones need space, so don’t crowd them.
  • Mix dry ingredients
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Take a moment to admire your perfectly blended powdery goodness.
  • Cut in the butter
  • Add the cold, cubed butter. Use a pastry cutter, two knives, or your fingers (quickly!) until the mixture resembles coarse crumbs. Little buttery nuggets = tender scones.
  • Add raisins
  • Stir in the raisins so they’re evenly distributed. Frozen raisins? No need to thaw—just toss them in.
  • Combine wet ingredients
  • In a separate bowl, whisk together milk, egg, and vanilla. Pour into the dry mixture. Stir gently until just combined—don’t overmix or your scones will be tough.
  • Shape the dough
  • Turn the dough onto a floured surface. Pat it into a circle or rectangle about 1-inch thick. Cut into triangles or squares—classic scone shapes.
  • Brush and bake
  • Brush the tops lightly with milk for a golden finish. Bake for 15–18 minutes, until golden and puffed. Resist the urge to peek too early—they need their warm oven hug.
  • Cool slightly and enjoy
  • Let them rest for 5 minutes before serving. Or, if you’re impatient like me, grab one warm and feel pure joy.