Classic raisin scones, perfect served with an afternoon tea. Eat with butter, clotted cream, and jam. Easy recipe to give you fluffy, well-risen moist scones.

Classic raisin scones, perfect served with an afternoon tea. Eat with butter, clotted cream, and jam. Easy recipe to give you fluffy, well-risen moist scones.

Classic English scones are a wonderful baked treat. They take a matter of minutes to prepare and bake, and can be very delicious if made correctly. the recipe is not hard, and the ingredients are regular pantry ingredients.

I often make scones on a weekend, usually 2 batches, one for us and another batch I divide into a few scones each and give them to various neighbors.

You can use any dried fruits to suit. Here, we've used raisins. Of course, cranberries, sultanas, chopped dates, cherries, chopped walnuts, pretty much anything is good, just make sure the fruits or nuts are chopped small so they don't sink to the bottom during baking!

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Below, we've answered a few common questions we get from readers, along with some good tips to get a perfect scone!

What is the secret to making good scones?

The secret to making good textured scones is to be light with your hands, don't over mix the dough and use cold ingredients.

How do I get my scones to rise and be fluffy?

When you are using the cutter, press down firmly in one go and lift straight up. Don't twist the cutter when you remove it from the dough as the twisting action disturbs the gluten and texture of the dough and they won't rise up in a straight vertical line.

Do you put an egg in scones?

You need some egg to bind the dough. For this recipe, we've mixed the egg in with a bit of milk which gives you a more tender scone and finer crumb texture.

What do you eat with scones?

Scones are traditionally served at an English Afternoon tea or High Tea. Normally, you would open them out, if they're a good scone, a light twist and the scone should naturally open in half easily without the need to use a knife.

Spread a little butter on the top of each half, then add some jam and clotted cream. Depending on if you are from Cornwall or Devon, the jam and clotted cream vary in the order of when it is spread on the scone!

Classic raisin scones, perfect served with an afternoon tea. Eat with butter, clotted cream, and jam. Easy recipe to give you fluffy, well-risen moist scones.

How long do scones last?


Stored at room temperature in an air-tight container, scones will stay moist for 1 - 2 days. If they do become a little dry, pop them in the microwave for 30 sends and they should be fine.

You can also freeze scones. Just make sure they have completely cooled first and then wrap in an air-tight freezer bag. Bring to room temperature and pop in the oven for 5 - 7 minutes to warm through and they will be as good as the day you baked them!

Classic raisin scones, perfect served with an afternoon tea. Eat with butter, clotted cream, and jam. Easy recipe to give you fluffy, well-risen moist scones.

This delicious classic English Scone recipe has been generously shared by one of our great cooks, Carina. Here's what Carina says about her lovely Raisin Scones recipe:
"A friend of mine gave me this recipe a few years ago and it became a regular in my kitchen. His grandma passed the recipe to him."

Recipe by Carina Duclos

Prep Time

10 minutes

Cook Time

15 minutes

Yield

6 -8 depends on how big or small you make them

Ingredients you'll need

  • Self Raising flour
  • Sugar
  • Baking powder
  • Salt
  • Butter
  • Egg
  • Milk
  • Raisins

Keep all your ingredients chilled in the refrigerator until you’re ready to make the scones.

Instructions

Preheat oven 425 F / Gas 7 / 220 C.
1. Mix flour, sugar, baking powder, raisins, and a pinch of salt in a bowl.

2. Add the butter and mix in a processor on 'pulse' or rub together with your fingertips until it looks like a crumble/bread crumbs. Add the raisins.

Rubbing butter and flour together

3. Break an egg in a measuring cup and add milk until the 3/4 cup mark and lightly beat with a fork.

4. Make a well in the centre of the flour mixture then add the egg/milk mixture to the dry ingredients and mix just until well combined. Use two round-bladed flat knives to combine as your hands will be hot, you want to keep the mixture as cool as possible.

Pour milk mixture in to well

5. Do not over mix. Gently combine everything until it is all one dough.

Bring mixture together using flat bladed knife

6. Dust the work surface then place the dough on there. Gently roll the dough until it is about 1 inch thick. Take a cookie cutter and press down and lift up in a straight line. DO NOT twist the cookie cutter to release the scone as this will cause your scones not to rise as high, but fall over during baking.

7. Transfer the scones onto the parchment-lined baking sheet and brush the tops with a little egg wash.

Classic English Scones. Quick and Easy to make, moist, light and fluffy!

8. Bake for approximately 15 minutes.

Keep an eye on them because depending on the size you make they may cook quicker. Also, leave some space in between because they grow.

Serve them plain, or give them a very light dusting of powdered sugar on the tops, then split them open and spread with butter or jam or clotted cream

Classic raisin scones, perfect served with an afternoon tea. Eat with butter, clotted cream, and jam. Easy recipe to give you fluffy, well-risen moist scones.

Recipe Card

Classic raisin scones, perfect served with an afternoon tea. Eat with butter, clotted cream, and jam. Easy recipe to give you fluffy, well-risen moist scones.

Classic Raisin Scones

Yield: 6 - 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Classic raisin scones, perfect served with an afternoon tea. Eat with butter, clotted cream, and jam. Easy recipe to give you fluffy, well-risen moist scones.

Ingredients

  • 2 cups or 250 g Self raising flour
  • 1/2 cup or 50 g sugar
  • 4 tsp baking powder
  • Pinch of salt
  • 1/2 cup or 110 g butter
  • 1 cup egg and enough milk to make 3/4 cup
  • 3/4 Cup Raisins

Instructions

    1. Mix flour, sugar, baking powder, and a pinch of salt in a bowl.
    2. Add the butter and mix in a processor on 'pulse' or rub together with your fingertips until it looks like a crumble/bread crumbs. Add the raisins.
    3. Break an egg in a measuring cup and add milk until the 3/4 cup mark and lightly beat with a fork.
    4. Make a well in the centre of the flour mixture then add the egg/milk mixture to the dry ingredients and mix just until well combined. Use two round-bladed flat knives to combine as your hands will be hot, you want to keep the mixture as cool as possible.
    5. Do not over mix. Gently combine everything until it is all one dough.
    6. Dust the work surface then place the dough on there. Gently roll the dough until it is about 1 inch thick. Take a cookie cutter and press down and lift up in a straight line. DO NOT twist the cookie cutter to release the scone as this will cause your scones not to rise as high, but fall over during baking.
    7. Transfer the scones onto the baking sheet and brush the tops with a little egg wash.
    8. Bake for approximately 15 minutes. Then allow to cool on a cooling rack if not serving immediately. Keep an eye on them because depending on the size you make they may cook quicker. Also, leave some space in between because they grow.
    9. Serve them plain, or give them a very light dusting of powdered sugar on the tops, then split them open and spread with butter, jam and clotted cream
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 126mgSodium: 333mgCarbohydrates: 44gFiber: 1gSugar: 15gProtein: 9g

Nutrition information isn’t always accurate

English Classics

Here's a selection of classic English Recipes for you to enjoy!

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