Scones are a beloved classic of British baking — tender, buttery, and perfect with tea or coffee.
They can be sweet or savory, and the filling options are endless: raisins, cinnamon, berries, poppy seeds, or even cheese.
Today, I’ll show you how to make lightly sweet raisin scones using two types of flour for extra flavor and texture. They’re crisp on the outside, soft inside, and delicious served warm with jam or cream.
Ingredients:
- All-purpose flour – 2 cups (250 g)
- Whole wheat flour – 1¼ cups (150 g)
- Cold butter – 7 tbsp (100 g), cut into cubes
- Granulated sugar – ⅓ cup + 1 tbsp (80 g)
- Raisins – 1¼ cups (200 g)
- Milk – 1 cup (250 ml)
- Baking powder – 1 tbsp (15 g)
- Vanilla extract – ½ tsp (or a pinch of vanillin)
- (Optional) Chopped nuts – ¼ cup (30 g)
- 1 egg, lightly beaten (for brushing)
Cooking process
1. Prepare the dough
In a large mixing bowl, combine both flours and the baking powder.
Add the cold, cubed butter and rub it into the flour mixture with your fingertips (or a pastry cutter) until the texture resembles coarse crumbs.
Stir in the sugar, raisins, and vanilla. You can also add chopped nuts for extra crunch.
Gradually pour in the milk, mixing gently until a soft dough forms — do not overmix.
2. Create flaky layers
Lightly flour your work surface and turn out the dough.
Roll it into a rough rectangle about ½ inch (1.5 cm) thick.
Fold it in half, gently flatten, and repeat this folding and flattening three times — this will give your scones lovely layers.
Shape the dough into a rectangle, wrap it, and chill for 15 minutes in the refrigerator.
3. Shape and bake
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
Roll out the chilled dough to ¾–1 inch (2–2.5 cm) thick.
Cut into 2-inch (5 cm) squares or use a round cutter for traditional scones.
Arrange them on the baking sheet, spacing slightly apart. Brush the tops with the beaten egg.
Bake for 18–20 minutes, or until golden brown and slightly risen.
Ready-made raisin scones are served for tea or coffee.
4. Serve
Let the scones cool slightly before serving.
They’re best enjoyed warm, ideally with a generous spoonful of jam and a dollop of clotted cream (or substitute with ricotta cheese for a lighter version).
💡 Tips
- For extra tenderness, keep your butter cold and handle the dough as little as possible.
- You can swap raisins for cranberries, currants, or chopped dried apricots.
- These scones freeze beautifully — just reheat them in the oven before serving.
Other scones recipes:
Scones with feta, pancetta and olives https://takajaeda.com/en/recipes-en/scones-with-feta-pancetta-and-olives/