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I have never paid much attention to scones–I don’t even remember the last time I had them, but it all changed when I was on my cruise vacation. Being on a giant ship 24 hours x 9 days—mostly sea bound—means that the best past time on board was to eat.
Every afternoon, I had scones for my afternoon tea, and of course, a crepe or two. And then one fine day, I fathomed that scones are such great things to eat—under the shade on the deck overlooking the azure blue sea—over a cup of tea or tea.
So, that was how I discovered them and marked the start of my love affair with scones, especially raisin scones. I have always loved raisins and in this recipe, raisins give that extra sweetness and add moisture to the scones.
How Many Calories per Serving?
This recipe is only 655 calories per serving.
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Raisin Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 2/3 cup milk
- 1 beaten egg
- 1 teaspoon vanilla extract
- 1 cup Sun-Maid Natural Raisins
- 1 beaten egg yolk for egg wash
Instructions
- Pre-heat the oven to 400°F (204°C). Combine the flour, sugar, baking powder, and salt. Add in the butter until the mixture resembles coarse crumbs, and then follow by the egg and vanilla.
- Add in the milk slowly. If the dough becomes too sticky, stop adding the milk, instead add a little more flour to form the dough. Stir until the dry ingredients are moistened. Add in the raisins.
- Roll out the dough on a floured surface to 3/4-inch (1 cm) thickness. Using a 2-inch (5 cm) round cookie cutter, cut out the scones. Gather the scraps; reroll and cut out additional scones. Place the scones on prepared baking sheets, spacing apart.
- Brush egg yolk over the tops of the scones. Bake scones until golden brown, about 15-20 minutes.
- Serve warm.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this recipe twice ..such an easy recipe and it doesn’t last long before it’s all eaten
Hi Rhoda, thanks for trying my raisin scones.
I know the Scones are going to be good as they just came out of the oven, look wonderful and smell even better, and have yet to make anything of yours that hasn’t been a keeper and been made more than once. Thanks for all your great recipes Rasa!
Hi Carolyn, awww, thanks so much. I appreciate your support. So happy that your raisin scones turn out amazing. :)
I have probably made the 50 times – and they are always delicious! I have passed on the recipe dozens of times. By far one of my favorite all time recipes. Just got asked by a neighbor if I would make several batches for her for her wedding day breakfast!
Hi Sue, awww, thanks so much for trying my raisin scones recipe. That’s amazing that you share my recipe. I really appreciate your kindness. :)
These are in the oven as I type. So far, so good. For people having trouble with the dough being sticky make sure you use cold butter when mixing with the flour. Just use your hands and work it in until crumbly. Add the milk slowly until right consistency. Mine resembled cookie dough. I had a tablesppon or so milk left over. Turn onto lightly floured surface and light dusting on top. I rolled into a circle and cut into 8 triangles. I sprinkled a little sugar on top! I recommend whole milk and organic eggs, butter and milk if possible. Definitely whole milk though. Almost done, they look awesome!
These turned out awesome! I am going to try making it with blueberries next time! And a lemon glaze maybe
Have tried MANY raisin scone recipes but yours is the best and easiest by far, however i did try adjusting some ingredients for a drier,crumbly less cake like scone, 2tbs Bakung powder, more sugar 1/2 cup and less milk 1/2 cup. Wish they would rise more though so to slice in middle and support jam and cream. Great website!
Hi Ruby, thanks for trying the raisin scones and liked the recipe.
The scones are amazing. I plump my raisins before using, so I did add an additional small handful of flour to the dough. Rather than roll them and cut them I form the dough into a square about 9×9 or so. Then I cut it into 4 squares and then each one is cut corner to corner to make triangles. Makes an easy dozen!
Hi, how many scones does your recipe make? I am trying to adjust it to 4 scones as it is only for my husband and I. Thanks!
Just made these, they are hot out of the oven and the aroma is so inviting! I have my tea brewing and can’t wait to dig into one of them. I followed the recipe EXACTLY, and used not quite 2/3 of cup of milk. I made it in my Cuisineart and just pulsed it about 5 times to mix first dry ingredients, then added the cold butter pieces and pulsed 5 times, then the beaten egg, vanilla, and 1/3 of the cup of milk and pulsed 6 times, then added a little more milk until the flour started to just pull away from the sides and then the raisins. It was crumbly, and perfect, when I gathered up the dough it was just perfect. I took a taste and WOW! This is my go-to recipe from now on. It couldn’t be simpler.
Thanks so happy that you love my raisin scones recipe. :)
Oh I forgot to mention that instead of slightly kneading the dough – I just used a 1/2 cup measuring cup to drop it on the baking sheet lined with parchment paper.
Tried your Raisin Scones Recipe – came out light, fluffy and moist – just delicious!
However, I made a slight variation – added 1 tsp of cinnamon and used 1/3 cup of sour creme and 1/3 cup of whole milk.
Your recipe is a “Keeper “!
Thanks Rae, great that you love this raisin scones recipe.