Go Back
+ servings
Print Recipe
5 from 2 votes

Raisin Scones

Makes 18 small scones.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Breakfast, Brunch, Snacks
Keyword: afternoon snack, sweets
Servings: 8 to 10
Author: Suzanne Cowden

Ingredients

  • Scones
  • 3/4 cup raisins
  • 1/2 cup cold, unsalted butter
  • 2 cups unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 to 1 cup heavy cream
  • Vanilla Glaze
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk plus more if needed

Instructions

  • Preheat oven to 425° F. Line a baking sheet with parchment paper.
  • In a small bowl, combine raisins with enough boiling water to cover. Let soak for 10 to 15 minutes before draining. Turn out well-drained raisins on a paper towel to absorb excess moisture. Set aside.
  • In the meantime, cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
  • Combine flour, sugar, baking powder, and salt in a large wide bowl. Mix to combine.
  • Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
  • Add drained raisins to the mixture and toss to coat.
  • Drizzle the about 3/4 cups of the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom until the dough starts to clump together. If needed, add remaining cream.
  • Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.
  • Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into a 7 to 8-inch square about 3/4-inch thick. Don't worry if it looks a bit rough and ragged.
  • Using a knife or bench scraper, divide the square into 9 smaller squares. Divide each square in half diagonally to make 18 small triangles.
  • Separate the scones carefully to give them room to spread. Bake until pale golden, about 12 to 15 minutes. Let cool at least 10 minutes before glazing.
  • To make the glaze, mix confectioners' sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the scones.