Raisin Scones

Start with a warm, slightly crisp edge and a soft, pillowy middle. That first bite of a homemade raisin scone gives me that cozy, “oh yes” feeling every time. I fell for these little rounds years ago when I tried a bakery version that tasted like nostalgia with a hint of cinnamon. I tweaked the method, kept the raisins generous, and now I make them whenever I need instant comfort.

Raisins take center stage here. They add pockets of sweet chewiness that contrast with the buttery flakiness of the scone. Want to get flaky scones every time? I recommend skimming a few tips from my go-to flaky scones guide — it helped me fix a dough texture problem fast.

 

What will you get from this article? You’ll get a clear recipe, exact measurements, a step-by-step method, pro tips that actually work, tasty variations, storage advice, and smart uses for leftovers. I’ll keep things friendly, honest, and occasionally smug about how easy this all is. FYI, these scones pair with tea like they were meant to be best friends.

Why You’ll Love This Recipe

• Quick baking time: You get scones in under 30 minutes from oven to table.
• Simple ingredients: You probably have everything already.
• Reliable texture: You’ll get crisp edges and a tender crumb when you follow the method.
• Kid- and guest-friendly: Everyone eats them, no judgment.
• Flexible: You can swap mix-ins or toppings without ruining the vibe.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup raisins
• 3/4 cup milk
• 1 large egg

I keep my butter in the freezer until I start. Cold butter gives you the flakiest results. Don’t skip that little chill trick; your future self will thank you.

How to Make (Step-by-Step)

1. Preheat the oven to 425°F (220°C).

Preheat early so the oven holds a steady heat. I set a timer and tidy the countertop while it warms up. You’ll notice a difference when you bake in a hot oven.

2. In a large bowl, combine the flour, sugar, baking powder, and salt.

Whisk these dry ingredients together so the leavening distributes evenly. A quick whisk saves you from having a pocket of baking powder in one scone. Yes, that happens if you skip this.

3. Cut in the butter until the mixture resembles coarse crumbs.

Use a pastry cutter, two knives, or your fingers if you’re feeling rustic. Work quickly. Keep visible little butter bits — they create flakiness as they melt. Cold butter equals flaky scones.

4. Stir in the raisins.

Toss the raisins into the dry mix so flour coats them lightly. Coating prevents the raisins from sinking and clumping. You can soak the raisins in warm water or tea for 5 minutes if you want plumper raisins.

5. In a separate bowl, whisk together the milk and egg, then add to the dry ingredients. Stir until just combined.

Don’t overmix. The dough should look shaggy and slightly sticky. If it looks dry, add a tablespoon of milk at a time. If it looks wet, add a teaspoon of flour.

6. Turn the dough onto a floured surface and knead gently.

Fold the dough over itself 4–6 times. I keep it quick and light. Kneading too much gives you dense scones, and nobody wants that.

7. Roll out to about 1-inch thick and cut into rounds.

Use a floured rolling pin and a 2.5–3 inch cutter. Press straight down — don’t twist. Twisting seals the edges and reduces rise.

8. Place on a baking sheet and bake for 15–20 minutes or until golden.

Space the scones about an inch apart. They don’t need to touch. Watch the color; a golden top means done. Check a middle scone with a toothpick if you feel dramatic.

9. Let cool on a wire rack before serving.

Give them 5–10 minutes. They taste best warm but not burning-hot. Slather with butter, jam, or clotted cream if you’re feeling indulgent.

Pro Tips for the Best Results

• Keep the butter cold: Freeze it for 10 minutes before you start if your kitchen runs warm.
• Don’t overwork the dough: Fold only a few times for tender scones.
• Coat raisins in flour: This prevents them from sinking to the bottom.
• Use whole milk for richness: It gives a better crumb than skim.
• Brush with milk or cream: This gives a shiny golden top.
• Freeze unbaked scones: Flash-freeze on a tray then store in a bag; bake from frozen with an extra 3–5 minutes.
• Check oven temperature: Use an oven thermometer if your oven likes to surprise you.

Fun Variations & Topping Ideas

Variations:

• Citrus-Infused Raisin Scones: Add 1 teaspoon lemon or orange zest to the dry ingredients.
• Cinnamon Raisin: Add 1 teaspoon ground cinnamon and a pinch of nutmeg.
• Maple-Pecan: Replace raisins with chopped pecans and add 2 tablespoons maple syrup to the wet mix.

Toppings:

• Classic butter and jam: You can’t argue with tradition.
• Glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons milk and drizzle.
• Cream cheese spread: Mix softened cream cheese with a teaspoon honey for tangy richness.
• Savory twist: For the adventurous, swap raisins for grated cheddar and add chopped chives.

Storing and Reheating

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze scones in a zip-top bag for up to 3 months. To reheat refrigerated or frozen scones, preheat the oven to 350°F (175°C). Warm scones for 5–10 minutes from refrigerated or 10–12 minutes from frozen. You’ll keep the edges crisp and the center soft. Microwave reheating works in a pinch, but it makes scones a bit chewy. Use the oven for the best texture.

Leftover ideas

• Scone French Toast: Slice scones and soak in an egg-milk mix, then pan-fry. Weirdly excellent.
• Bread pudding: Cube leftover scones into a custard mix and bake until puffed.
• Scone croutons: Cube and toast for cereal or yogurt toppings.
• Breakfast sandwich: Halve a warm scone and add egg and bacon. I make this for weekend brunch and refuse to share.

Frequently Asked Questions (FAQ)

How do I prevent dry scones?

You should measure flour correctly by spooning it into the cup and leveling it. Add liquids slowly and stop when the dough comes together. Short kneading and cold butter will keep scones moist.

Can I substitute dried cranberries for raisins?

Yes. Cranberries add a tart brightness. You can also use currants, chopped apricots, or chocolate chips depending on your mood.

Can I make these scones dairy-free?

You can use a dairy-free milk alternative and a vegan butter substitute. The texture may change slightly, but the flavor still works.

Do I need to soak raisins first?

You don’t need to, but soaking plumps them and prevents them from pulling moisture out of the dough. I soak when I want a juicier bite.

Why are my scones dense?

You probably overworked the dough, or your baking powder is old. Check your leavener’s expiration date and fold gently.

Conclusion

These raisin scones give you a reliable, comforting bake with minimal fuss. I love how they balance sweet raisins and tender, flaky dough. Make them for a quick breakfast, an impressive tea, or an emergency snack situation. IMO, scones beat many pastries for sheer comfort-per-bite.

If you want an alternative classic take or to compare methods, I recommend checking out this Raisin Scones Recipe with these simple classic biscuits for another perspective and extra tips. Come back and tell me how your batch turned out — leave a comment and a rating, and brag a little if you nailed that flaky interior.