Raisin Scones

Looking for the perfect scone for that summer afternoon tea?  Raisin scones hit the spot and I think the addition of raisins rather than just a plain scone makes a scone a little more interesting.  Serve these with clotted cream and strawberry jam for a delicious indulgent treat or just with some good quality butter.

The original scone was round, flat and unleavened.  It was cooked on a griddle.  It was only when baking powder became available that it was possible to create the oven baked risen scone we know and love today.

Makes 12 small scones or 8 larger scones

250g self-raising flour
55g butter
25g caster sugar
150ml milk
1.5 teaspoons vanilla essence
60g raisins
Plain flour for dusting


  1. Pre-heat the oven to 180 oC fan and line a tray with greaseproof paper
  2. Put the flour and butter into a bowl and rub until it resembles breadcrumbs (this can be done in a food processor with a blade and you just need to blitz it for a few minutes).
  3. Mix in the sugar, and raisins.
  4. Pour  in almost all the milk and the vanilla essence until it forms a dough.
  5. Turn the dough out onto a lightly floured  work surface and cut into either 12 or 8 using a cookie cutter.
  6. Put the scones onto the tray and glaze with the left over milk and cook for 10-15 minutes.
  7. Serve with a cup of tea.


  1. If you prefer you can hand form the  scones by dividing up into 8 or 12 equal size pieces of dough and hand shaping with your hands for a rustic look.
  2. Try the recipe with dried cherries for a different version.


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