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Easy raisin scones

A recipe for easy, light and fluff raisins scones that anyone can make.

Prep Time
10 mins
Cook Time
10 mins
Servings: 12
Cuisine: British

Ingredients

  • 75 grams salted butter
  • 2 large eggs
  • 75 grams white granulated sugar
  • 4 tsp baking powder
  • 230 ml milk
  • 500 grams South African bread flour, cake flour or All purpose flour use cake, bread or All-purpose
  • 1 cup of raisins
  • 1 additional egg for the egg wash

Instructions

    Cup of Yum
  1. Put all the ingredients except the flour and raisins in the mixer with a paddle attachment and mix on low until all are combined. Or make this by hand.
  2. Add the flour and raisins and mix briefly.
  3. Turn the dough out onto a floured surface, knead it slightly, and press out to a height of about 4- 5cm (I used my fingers).
  4. Press out the scones with a round and sharp cookie cutter until all the dough has been used (I used a 58mm or 2 1/4 inch cutter), or simply cut the dough into 8 wedges for a triangular-shaped scone.
  5. Beat an egg and brush over the tops of the scones, not the sides.
  6. Put the scones in the fridge for about 30 minutes while you preheat the oven to 200C/400F.
  7. Brush a second egg wash layer over the scones (not the sides), which gives them a nice glaze and bake in the oven for 15 minutes until well-risen and golden brown.

Notes

  • Make sure you don't press out the dough too thinly to start, you want them to start out with a bit of height.
  • Ensure you only brush egg wash on the top of the scone. If you brush the sides it prevents the scone from rising as much.
  • Chill the scones if the fridge before baking and while the oven is preheating.