Fluffy Raisin Scones (With tips for other add-ins)

Sometimes you need more than a plain scone to satisfy your tea time sweet tooth. There are so many kind of scone variations you can make. What you add in can change the taste and texture of your scones! As long as you have a good base scone recipe you’ll be on the right track! Scones are super simple to make and don’t take long to bake at all. Within an hour you can have freshly baked, warm and delicious scones. Who can resist that? Everything that you need to make them, you probably have in your pantry already.

Scones have always been a tea time staple in my home, if my mother was going to be baking anything for tea, it was always going to be scones. Naturally I grew up loving them and made it a point to always try and improve my recipe until I came up with my best scone yet! I’ve made so many at this stage I can make them just by feel and eye balling. However, baking can be tricky so here are some tips that I hope you will find useful.

Scones Tips:

What if my dough is too sticky? 

It’s normal for the dough to be a little bit sticky, but it should be workable on a floured surface. If it’s overly sticky this is probably either because there’s not enough flour, or the butter got too warm. Always weigh your ingredients carefully and make sure you keep the butter chilled. The way to remedy this if it happenes to you is to just gently knead the dough with flour until you reach a workable dough, be careful not to add too much or you will alter the texture of the finished product, ending up with a scone that is too hard/ biscuit like.

Ingredient Substitutions

Unfortunately, there isn’t much you can substitute in this recipe. But here is what you can sub:

  • Icing sugar: Icing sugar is fine, so it will give your scones an extra soft and fluffy texture, but if you don’t have any, using regular caster sugar, is totally fine!
  • Buttermilk: You can sub this with either regualr milk or natural yoghurt. Or you can make your own buttermilk ( 105ml milk + 20 ml acid- lemon juice or white vinegar)
  • Egg: If you can have eggs, you can make a flax egg (1 tablespoon ground flaxseed 2 1/2 tablespoons room temperature water) or just leave them out and add in about 50g more of buttermilk.

What can I add in to make my scones extra yummy?

This scone recipe is so versatile, you can literally add anything you like to make your own stamp on it! You make such a large variety by just playing with flavours! Some things I recommend you add in this recipe are (60g add-ins):

  • Chocolate chips
  • Dried cranberries & white chocolate
  • Toasted walnuts & Chocolate chips
  • Raisins/ sultanas/ currants/ mixed peel/ glace cheeries
  • Orange Zest (1 orange)
  • Lemon Zest (1 lemon)

Can scones be made ahead? 

Yes you can! You can make the dough and cut it, freeze the unbaked scones then bake from frozen (adding at least 5 minutes extra to the baking time). You can actually either freeze scones baked or unbaked. To freeze baked scones, let them cool to room temperature, then freeze in an airtight bag for up to 2 months.

Keeping them fresh:

Make sure to keep the scones in an airtight container once they have cooled down to room temperature. Like anything baked, these are best fresh, but they’re still fantastic the next day. On day two and beyond you can reheat them if you like in the oven just until warm to give them a bit of life

How to serve scones: 

It’s best to serve scones with either butter, Jam, clotted cream, fresh whipped cream or even yoghurt. They are also fantastic on their own as well!

To help you make this recipe perfectly, you can check out my video below & Subcribe to my channel so you never miss a recipe x


Prep Time: 10 minutesCooking Time: 25 minutesTotal Time: 35 minutes

undefined Course: Tea Timeundefined Cuisine: EnglishundefinedKey words: Scones, Raisins, Fruity, Tea time Makes: 10- 12undefined Author: Sheneece

  • 450g flour
  • 80g Icing Sugar
  • 130g Cold Butter
  • 1.5 tsp Baking powder
  • Pinch of Salt
  • 1 Egg
  • 125ml Buttermilk
  • 60g Raisins (optional)
  • Egg Wash (finishing)
  1. Chill your butter by putting it in the freezer for 5/10 mins before you begin (unless you are using a hard butter already i.e over 80% butter fat)
  2. Preheat your oven to 175 degrees C/ 350 degrees F. Prepare two baking sheets/pans by lining them with baking paper.
  3. Add the flour to a mixing bowl and to that add the chilled butter. Rub them in together using your finger tips. Keep rubbing in until the flour and butter resembles breadcrumbs.
  4. Add the baking powdersalt and sugar, then mix them in until evenly distributed.
  5. In a jug mix the buttermilk and the egg. Make a well in the flour base mix and pour the buttermilk and eggs into the bowl.
  6. Bring the dough together into a soft ball. Add th raisins and gently knead them through the dough.
  7. Lightly flour your surface, Place the dough down and roll it out to about an inch thick slab.
  8. Use a cookie cutter to cut out your scones. Place them on your prepared baking sheets. Make sure to space them out well.
  9. Use pastry brush to brush the scones with the egg wash, this will give them a nice golden finish when baked!
  10. Bake for 20- 25 minutes until golden and allow to cool a little on a cooling rack. Then enjoy!

Note: When baking, always use measuring teaspoons. Using normal teaspoons can be triky because they come in lots of different sizes and you are inclined to heap them. If you don’t have measuring teaspoons, be sure to flat scoop the baking powder, so you don’t end up adding too much to the recipe.

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