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.

These raisin scones are buttery and flaky baked biscuits. Super easy to make and bake. The raisins can be substituted with dried cranberries or some fresh blueberries, strawberries etc.

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!

These raisin scones are buttery and flaky baked biscuits. Super easy to make and bake. The raisins can be substituted with dried cranberries or some fresh blueberries, strawberries etc.

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.

These raisin scones are buttery and flaky baked biscuits. Super easy to make and bake. The raisins can be substituted with dried cranberries or some fresh blueberries, strawberries etc.

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

These raisin scones are buttery and flaky baked biscuits. Super easy to make and bake. The raisins can be substituted with dried cranberries or some fresh blueberries, strawberries etc.

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

These raisin scones are buttery and flaky baked biscuits. Super easy to make and bake. The raisins can be substituted with dried cranberries or some fresh blueberries, strawberries etc.

Making scones is not a difficult task. In fact, I find it one of the most simple things to bake. The ingredients are items that you usually have in your fridge and pantry. It does not take long for them to get thrown in the oven. There are also many ways to vary this recipe.

Here are a few other scone recipes:

Raisin Scones

These raisin scones are buttery and flaky baked biscuits. Super easy to make and bake. The raisins can be substituted with dried cranberries or some fresh blueberries, strawberries etc.
4.75 out of 5
12 reviews
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These raisin scones are buttery and flaky baked biscuits. Super easy to make and bake. The raisins can be substituted with dried cranberries or some fresh blueberries, strawberries etc.
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 8 scones

Ingredients

  • 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

Instructions

  • 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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Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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20 comments

  • I made these for my colleagues, we enjoyed them over a cup of tea.
    Thanks for the recipe

    • Reply
  • 5 stars
    They are very tasty. A new favourite. which amazed me mostly as my son drank the milk I had put aside for the recipe so I ended up substituting unsweetened almond milk. I had hoped to save some for tomorrow but the family devoured them.

    • Reply
  • 5 stars
    This is the perfect recipe! Delicious and filling, not too sweet but just sweet enough.

    • Reply
    • Awesome! So glad you like them. 🙂

      • Reply
      • 5 stars
        I Just made these substituting fresh blueberries for raisin
        My god they are delicious

        • Reply
  • 4 stars
    I tried this a few days ago and I’m going to make another batch now. These are simply delicious and so easy to whip up in no time.
    Raisin Scones are one of my faves and this recipe is the BEST!
    Thank you very much!

    • Reply
  • 5 stars
    Awesome scones and so easy. I zested an orange into mine. We loved them

    • Reply
  • This is best scone receipt i have ever tried!! I have tried several and this is by far the best ever!

    • Reply
  • 5 stars
    Hot out of the oven and they came out awesome! The texture is great with just the right amount of sweetness.

    Thanks so much for the recipe!

    • Reply
  • This is my go to scone recipe. For those who dislike raisins, try soaking and then draining them before adding them. They taste almost like blueberries this way.

    • Reply
    • So glad you like the scones and thanks for sharing the tip about soaking the raisins!

      • Reply
  • 5 stars
    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!

    • Reply
    • Glad you enjoyed it! Also thanks for your tips on suggested alterations. They sound great

      • Reply
  • 3 stars
    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.

    • Reply
    • 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!

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

    • Reply
  • 5 stars
    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.

    • Reply
  • 5 stars
    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. ☺

    • Reply
  • 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.

    • Reply
  • 5 stars
    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. 🙂

    • Reply

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