I’m a huge fan of scones, and this easy raisin scone recipe is amongst my best. They rise beautifully, are golden on the outside, and soft and fluffy inside. They’re also quick to mix up, making them a go-to recipe for a weekend breakfast or afternoon tea.
* This recipe was originally published in June 2010 and was also featured in my first cookbook. I wanted to update the page with fresh images and a video. I have kept the original image from the post, for nostalgia’s sake.
The scones are not overly sweet, so I like to serve them with a good jam or preserve. I also like to sprinkle the tops with sugar before baking. This creates a delicious crust.
Why This Recipe Works
The method couldn’t be more straightforward. Everything gets mixed in one bowl, and I use my stand mixer with a paddle attachment to bring the dough together. The dough is soft, smooth, and not too sweet, which I prefer, as the jam can do the heavy lifting on that front.
You can also make these by hand or using a food processor.
If you’re in South Africa, either bread or cake flour will work here, depending on what you have available. I have used both in the past, and the result was a beautifully high-rise scone with a lovely crumb.
The scones use just the right amount of baking powder. I scaled this back from the original inspiration after testing. The amount used initially was far too much. Four teaspoons are perfect and give you all the lift you need.
Should You Cut Scones into Rounds or Triangles?
That’s up to you. If you’re after something a little different (or don’t want to bother with cutters), shape the dough into a thick disc and cut it into eight or ten wedges. But if you want the classic tall scone look, go with a sharp round cutter.
I find cutting them into triangles the easiest way to cut my scones. You can make eight large scones.
How to make perfect raisin scones:
- Don’t overwork the dough. Handle it as little as possible and gently flatten it out before cutting your shapes.
- If you are making scones by hand, work on a cool surface, such as marble, if possible.
- Allow the scones to rest in the fridge for 20 minutes while the oven is preheated.
- If making these by hand, use cold or frozen butter (grating the very cold or frozen butter makes it easier).
- Flour your knife, cookie, or pastry cutter before cutting and slicing the scones. This makes the pastry drag less as you cut down, which helps it rise in the oven.
- If you are going to egg wash the top to get a more golden colour, don’t egg wash the sides of the scone. This can prevent them from rising.
- If you want high scones, don’t flatten the dough too much before cutting. Keep it quite thick to start with.
Let me know if you give these a try, they’re one of my favourites for a reason. And if you’re a fan of old-fashioned baking, that works; you’ll want to bookmark this one.
- 75 grams salted butter
- 2 large eggs
- 75 grams white granulated sugar
- 4 tsp baking powder
- 230 ml milk
- 500 grams South African bread flour, cake flour or All purpose flour use cake, bread or All-purpose
- 1 cup of raisins
- 1 additional egg for the egg wash
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Mix the wet ingredients: Place the butter, eggs, sugar, baking powder, and milk into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined (or do this by hand).
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Add dry ingredients: Add the flour and raisins to the bowl and mix briefly until a soft dough forms.
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Shape the dough: The dough might feel a bit sticky at this point, but don’t worry. Tip it onto a floured surface, lightly dust it with flour, and pull it together. Gently knead it, but don’t overwork it or add too much flour here.
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Cut the scones: Use a sharp round cutter (about 58mm / 2¼ inch) to cut the scones, or shape the dough into a disc and cut into 8 wedges for triangles.
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Chill: Place the scones on a lined tray and chill in the fridge for 30 minutes.
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Preheat the oven: While the scones are chilling, preheat the oven to 200°C / 400°F.
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Egg wash: Beat the extra egg and brush the tops of the scones. Avoid brushing the sides, as this can prevent a good rise.
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Bake: Bake for 15 minutes until golden brown and tall.
Ensure you only brush egg wash on the top of the scone. If you brush the sides, it prevents the scone from rising as much.
Chill the scones if the fridge before baking and while the oven is preheating.
Storage Instructions
These scones are best eaten fresh on the day of baking, but you can store leftovers in an airtight container at room temperature for 1–2 days. Warm them slightly before serving.
They also freeze well — wrap individually and freeze for up to 1 month. Thaw and warm in the oven to refresh.
Servings: 12
A few of my favourite scone recipes:
My best scone recipes
My perfect cheese scones
Easy butternut scones with cheese and chives
Easy pumpkin and Parmesan scones
Easy pomegranate scones
Quick & easy cranberry & orange scones
Easy lemonade scones with cheese and herbs
My best baking recipes on Drizzleanddip
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