Oronge Raisin scones are a classic baked treat enjoyed across cultures and generations. These scones strike the perfect balance between soft, crumbly texture and a slightly crisp golden crust. Filled with sweet raisins and served warm with butter, jam, or clotted cream, they are perfect for breakfast, brunch, or afternoon tea. What makes these scones stand out is their simplicity, adaptability, and timeless appeal.
This recipe brings together just a few pantry staples to create soft, pillowy scones with a light sweetness from the raisins. The dough comes together quickly, and with a few handling tips, the results are consistently delightful.
Ingredients
2 cups (250g) all-purpose flour
2½ teaspoons baking powder
¼ teaspoon salt
¼ cup (50g) sugar
5 tablespoons (70g) cold butter, diced
½ cup (120ml) milk
¼ cup (60ml) heavy cream or plain yogurt
1 egg
½ cup (75g) raisins
Optional for brushing
1 beaten egg or a few tablespoons of milk for golden tops
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, baking powder, salt, and sugar. Stir together to ensure even distribution of leavening and flavor.
Add the cold, diced butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This step helps create a flaky texture.
Toss the raisins into the flour mixture and stir to coat them lightly. This prevents the raisins from sinking to the bottom of the dough.
In a separate bowl, whisk together the milk, heavy cream (or yogurt), and egg until smooth.
Pour the wet ingredients into the dry mixture and stir gently with a fork or spatula just until a soft dough forms. The dough should be slightly sticky but manageable. Avoid overmixing to keep the scones tender.
Turn the dough onto a lightly floured surface. Using floured hands, gently pat or roll the dough out to about 2 cm (3/4 inch) thickness. Use a round cookie cutter or a glass to cut out scones. Re-roll scraps gently as needed.
Place the scones on the prepared baking tray, spaced slightly apart. Brush the tops lightly with beaten egg or milk for a golden finish.
Bake in the preheated oven for 12 to 15 minutes or until risen and golden brown on top.
Remove from the oven and allow to cool slightly. Serve warm or at room temperature with butter, jam, or cream.
Texture and Taste
These scones bake up with a delicate crumb and golden edges. The inside is soft and light, with just enough moisture from the dairy and raisins. Cold butter and minimal handling give them a flaky rise, while the sugar brings out the natural sweetness of the raisins without making the scones overly sugary.
The egg adds richness and structure, while the combination of milk and cream (or yogurt) gives the dough body and tenderness. Raisins provide soft, chewy bursts of sweetness throughout.
Tips for Success
Use cold butter and dairy. This is essential for flakiness and good lift. Keep your butter in the fridge until just before using.
Do not overmix. Stir the wet and dry ingredients together just until combined. Overworking the dough can result in tough scones.
Flour the cutter. Dipping your cookie cutter into flour before each cut helps make clean cuts and avoids dragging the dough.
Don’t twist the cutter. Press straight down and lift straight up. Twisting seals the edges and prevents proper rising.
Brush only the tops. Avoid letting the egg wash drip down the sides, which can prevent the scones from rising evenly.
Serve scones shortly after baking for the best texture. They are best enjoyed fresh and warm.
Serving Suggestions
Raisin scones are best served warm, ideally just a few minutes out of the oven. Split them open and enjoy with softened butter, fruit preserves like strawberry or raspberry jam, or traditional clotted cream.
For breakfast, serve them alongside a cup of tea or coffee. For brunch, pair with fresh fruit and yogurt. As an afternoon snack, they go beautifully with English breakfast tea, Earl Grey, or even a light fruit infusion. For a more indulgent take, serve scones as part of a dessert platter with lemon curd and sweetened whipped cream.
Storage and Reheating
Scones are best eaten the day they’re made but can be stored for short periods. To store leftovers, allow scones to cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days.
For longer storage, scones can be frozen. Place cooled scones in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer bag or container and freeze for up to 2 months. To reheat, warm scones in a 160°C (325°F) oven for 8 to 10 minutes or microwave gently for 20 seconds.
If freezing before baking, shape the dough and freeze the raw scones. Bake directly from frozen, adding a few extra minutes to the bake time.
Variations
While raisin scones are a classic, the base dough is highly versatile. Here are a few simple variations:
Cranberry Orange: Replace raisins with dried cranberries and add 1 teaspoon of grated orange zest.
Cinnamon Raisin: Add ½ teaspoon of ground cinnamon to the flour mixture for extra warmth.
Lemon Glazed: After baking, drizzle cooled scones with a lemon glaze made from powdered sugar and lemon juice.
Currant Scones: Substitute raisins with dried currants for a more traditional English tea scone.
Mixed Fruit: Use a combination of raisins, golden raisins, and chopped dried apricots for added color and flavor.
Nutty Scones: Add ¼ cup chopped walnuts or pecans along with the raisins for a little crunch.
Whole Wheat: Replace up to 50% of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
Egg-Free Version
To make these scones without egg, simply omit the egg and increase the amount of milk or cream by about 2 tablespoons to compensate for the missing liquid. You can also use 3 tablespoons of plain yogurt or applesauce as an egg substitute. Brushing the tops with just milk will still provide a nice golden finish.
Dairy-Free Version
For a dairy-free version, use a vegan butter substitute or cold coconut oil in place of butter. Substitute almond milk, oat milk, or soy milk for the milk, and use a plant-based yogurt or just additional dairy-free milk in place of cream. The result will be slightly less rich but still flavorful and tender.
Both egg- and dairy-free versions work well, especially when handled gently and not overmixed. Keep in mind that using different liquids may slightly change the baking time or browning color.
Cultural Background
Scones originated in the British Isles and have evolved into many regional forms, from Scottish griddle-baked versions to the sweetened, raised scones often associated with English tea time. They gained popularity during the 19th century when afternoon tea became a fashionable event. Today, scones are enjoyed worldwide, and variations have adapted to local tastes.
In the United States, scones often take on a sweeter, more dessert-like role, with added chocolate chips, glazes, or flavored icings. In contrast, traditional British scones remain lightly sweetened and are intended to be split and topped rather than eaten plain.
This raisin scone recipe aligns more with the traditional style: a gently sweetened base, sturdy enough to hold spreads but soft and rich in flavor. Its adaptability makes it a go-to for bakers looking to experiment while still relying on classic techniques.
Why Make Your Own
Homemade scones offer a freshness and texture rarely matched by store-bought options. The dough can be tailored to suit your flavor preferences or dietary needs. Baking them fresh ensures a fluffy interior and a crisp crust, something difficult to preserve in packaged scones.
In addition, baking scones at home allows control over sugar levels, ingredient quality, and portion size. Whether made in a small batch or doubled for a brunch spread, they require little time and reward the effort with comforting aromas and impressive results.
Make-Ahead Options
You can prepare the dough ahead and refrigerate it overnight. Simply cover the bowl tightly or shape the scones and store them covered on a tray. Bake straight from the fridge the next morning. This is especially helpful for busy mornings or when preparing for a breakfast event.
Another option is to freeze the raw scones and bake them as needed. This provides the convenience of store-bought pastries with the satisfaction of homemade.
Final Thoughts
These raisin scones are a classic for good reason. They’re quick to make, satisfying to eat, and easy to personalize. With a base recipe this reliable, you’ll find endless variations to suit your preferences, seasons, or dietary needs. Whether served at an elegant afternoon tea or a cozy weekend breakfast, they bring warmth and nostalgia in every bite.