Raisin Scones

Ahhhh, scones! They are one of my favourite things to eat alongside a cup of coffee. These buttery and flaky baked delights just melt in your mouth. Anything freshly baked will win me over but these scones, coming right out of the oven are completely amazing. Scones are also surprisingly simple to make. They can be whipped up and thrown in the oven in a matter of minutes.

This recipe is quite versatile as well. It is a sweet scone, and the raisins can be substituted with many different things: dried cranberries, fresh fruit (blueberries, strawberries, etc.), chocolate chips, pralines and more!

Raisin Scones

It is very important not to overwork the batter. The milk and egg mixture should be gently mixed in with your hands until just combined. The batter will likely still be a little wet, sticking to your hands. That’s ok. Just dust your hands with flour so that you are able to work with the batter.

Once transferred to a floured work surface, gently pat into an 8 inch round disc and then cut into 8 wedges. You can see this in the picture above.

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I use a silicone baking mat when baking almost anything. It is so easy to clean and the stuff never sticks!

Bake in 400F oven for 16-18 minutes. The tops will be starting to brown and the scones will be cooked through.

Raisin Scones-3

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4.67 from 6 votes

Raisin Scones

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 8 scones
Author Steve Cylka


  • 2 1/4 cups all purpose flour
  • 1/3 cup white sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter , cut into small cubes
  • 1/2 cup raisins
  • 3/4 cup milk
  • 1 egg


  • Preheat oven to 400F.
  • In a bowl, whisk together the flour, sugar, baking powder and salt.
  • Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the raisins.
  • In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with your hands until combined. Work gently and be careful to not over-mix the batter.
  • Spread a little flour on a flat work surface. Dump the batter onto the floured work surface and pat down to make a 8 inch disc. Cut into 8 equal wedges.
  • Place wedges on a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake for 16-18 minutes. The scones should be just starting to brown on top.
  • They are the best served right away although the are very tasty served at room temperature.

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About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. I don’t think I’ve ever eaten a raisin scone or even one with sultanas. My favorite is always date scones with lashings of good butter.

    I’m going to try your raisin ones and see if my favorite changes. 🙂

  2. I have been trying different scone recipes and this one is going on my list. I’m not a huge raisin fan so i may try craisins or dates in this one.

  3. I made these last weekend substituting black raspberries for the raisins. The scones were delicious! Light, fluffy and bonus, freezes well. This is now my ‘go to’ scone recipe. Thank you! Ps. I am making another batch later this morning to share with friends. ☺

  4. This is a good recipe. I found it a little sweet (personal preference) so cut sugar to 1/4 cup. Also reduced milk to a little over 1/2 cup and added a whole cup of dried cranberries. I would make this recipe again and would recommend it.

  5. This is a REALLY good recipe! Easy and amazingly good results.

  6. I have never used baking powder in scones before (Australia we call bi carb soda) maybe my teaspoons should not have been heaped, but the taste was awful and the tip of my tongue feels like I licked acid. I will try again without the baking powder.

    • So sorry these scones did not work out for you.

      A couple things:

      1. Baking powder is different than baking soda. Baking powder is a combination of baking soda and cream of tartar. If you just used baking soda, that would have been a lot for this recipe.

      2. Generally, when recipes call for a measurement of dry ingredients, whether it is a teaspoon, cup or other, it would not be a heaping measurement. I use a knife to scrape the excess of the dry ingredient so it is flat.

      If you try again, I hope it works out for you!

  7. Fantastic! I have used this as a base recipe by removing the raisins. I’ve added dried cherries instead and they were great! Then one morning I added a teaspoon of lemon zest and two tablespoons of fresh lemon juice…again, they were great. The best one — I added two tsp ground ginger and a quarter of the cup crystallized ginger. Amazing!

    I have a bottle of maple syrup that was aged in bourbon barrels. — I will add this to my base and hopefully it works!

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