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Raisin Scones the Breakfast Upgrade You Didn't Know You Needed - Simple, Tender, and Perfect with Coffee

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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups (240 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional but lovely)
  • 1/2 cup (115 g) cold unsalted butter, cut into small cubes
  • 2/3 cup (95 g) raisins (or up to 1 cup if you like them extra loaded)
  • 1/2 cup (120 ml) cold heavy cream (plus a little more for brushing)
  • 1/3 cup (80 ml) cold milk (whole or 2%)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar for topping (turbinado or demerara; optional)

Method
 

  1. Heat the oven. Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon until evenly combined.
  3. Cut in the butter. Add the cold butter cubes. Use your fingertips or a pastry cutter to work them into the flour until the mixture looks like coarse crumbs with some pea-size bits. Keep it cool; those butter pockets make flaky layers.
  4. Stir in raisins. Toss them into the flour-butter mixture so they’re evenly distributed and lightly coated.
  5. Combine wet ingredients. In a small bowl, whisk cream, milk, egg, and vanilla until smooth.
  6. Bring it together. Pour the wet mixture into the dry. Stir with a fork until a shaggy dough forms. It should be slightly sticky but not wet. If it’s too dry, add 1–2 teaspoons more milk.
  7. Shape the dough. Turn the dough onto a lightly floured surface. Gently pat and fold it 2–3 times to bring it together without overworking. Press into a round about 1 inch (2.5 cm) thick.
  8. Slice into wedges. Cut the round into 8 even wedges. Place them on the prepared baking sheet, spaced apart.
  9. Finish the tops. Brush lightly with cream. Sprinkle with coarse sugar for crunch.
  10. Bake. Bake 15–18 minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
  11. Cool briefly and serve. Let them rest on the pan for 5 minutes, then move to a rack. Enjoy warm with butter, jam, or a swipe of honey.