Buttermilk Raisin Scone
These buttermilk raisin scones have a buttery crumb and little pockets of sweet raisins. Serve warm with butter and jam for breakfast or afternoon tea.
For another easy bake, try my banana pumpkin muffins.
Cold butter, a light touch, and chilling the cut scones help with texture and shape. Mix only until the dough comes together rather than kneading it like bread.
Quick Look: Buttermilk Raisin Scones
- 🔪 Prep time: 5 minutes.
- ❄️ Chill time: 20 minutes.
- 🔥 Bake time: 15–17 minutes at 400°F (200°C).
- 🍽️ Servings: 4.
- 🥣 Main ingredients: Flour, cold butter, buttermilk, egg yolk, raisins, and vanilla.
- ➡️ Method: Rub in butter → add liquids → shape → cut → chill → bake.
- ⭐ Difficulty: Easy.
- 🧈 Best served with: Butter and jam.
Jump to recipe
Why This Recipe
- Small batch: Makes four servings.
- Simple dough: Rub in the butter and mix briefly.
- Classic serving: Enjoy warm with butter and jam.
Recipe Ingredients
All-purpose flour: 1 cup, provides the base for these delightful scones.
Baking powder: 1 tsp, helps the scones rise to perfection.
Sugar: 2 Tbsp, adds a touch of sweetness.
Butter: 40 gms (cold), creates a rich and flaky texture.
Vanilla extract: 1 tsp, enhances the scone's flavor.
Egg yolk: 1, at room temperature, helps bind the dough.
Buttermilk: 2 oz, adds moisture and tenderness.
Raisins: 2 tbsp, for a delightful burst of sweetness.
Salt: a pinch, to balance the flavors.
Check recipe card for quantities.
Substitutions & Variations
- Change the dried fruit: Dried cranberries can replace raisins.
- Try chocolate chips: Use in place of raisins for a different sweet version.
How to Make Buttermilk Raisin Scones
Step 1: Mix flour, sugar, baking powder, and salt. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.
Step 2: Lightly beat the egg yolk with the buttermilk. Reserve 1 tablespoon of this mixture for brushing.
Step 3: Add the remaining liquid, vanilla, and raisins to the flour mixture.
Step 4: Mix briefly until a soft dough forms, handling it gently.
Step 5: Gently shape into a circle and cut scones about 2¼ inches wide. Place on a parchment-lined tray and chill for 20 minutes.
Step 6: Preheat the oven to 400°F (200°C). Brush with the reserved liquid and bake for 15–17 minutes until golden.
Shahida's Tips & Tricks
- Keep the butter cold while rubbing it into the flour.
- Stop mixing as soon as the dough comes together.
- Avoid repeatedly kneading the dough.
- Chill the cut scones before baking.
- Serve warm for the best freshly baked texture.
How to Serve Buttermilk Raisin Scones
Serve warm with butter and jam, or try a little honey butter. Offer tea or coffee alongside.
Troubleshooting & FAQs
Why are my scones dense?
Overmixing or kneading too much can make them heavy. Mix briefly and handle gently.
Why did they lose their shape?
Warm butter and dough can spread more. Chill the cut scones for 20 minutes before baking.
Can I save leftovers?
Cool completely and keep in a covered container. Rewarm briefly before serving; scones are best freshly baked.
More Breakfast Bakes & Spreads
If you tried this buttermilk raisin scones or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Buttermilk Raisin Scone
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoon sugar
- 40 gms butter cold
- 1 teaspoon vanilla extract
- 1 egg yolk room temperature
- 2 oz buttermilk
- 2 tablespoon raisins
- a pinch of salt
Instructions
- Place flour, sugar, baking powder, and a pinch of salt in a bowl.
- Add the butter and rub together with your fingertips until it looks like bread crumbs.
- preheat the oven to 400℉/200℃
- In a measuring cup lightly beat egg and buttermilk and add to the flour mixture, (reserving one tablespoonful of liquid) add vanilla and raisins mix briefly until a soft dough forms.
- Gently knead the dough into a big circle , cut the dough into scones about 2 1⁄4 inch and place on a parchment lined baking tray and refrigerate for 20 minutes.
- brush the tops of the scones with the remaining buttermilk mixture and bake for 15-17 minutes until golden brown
- Serve with butter and jam.
