I am a huge fan of scones and this is the best easy raisin scone recipe which rises so tall and is soft and fluffy in the middle. This fool-proof recipe is sure to become your favourite too.
I was jotting down a recipe from TV again. This has become a bit of a habit of mine recently. I was watching a guest chef, I can’t remember his name, on James Martin’s ‘Sweet’. He is a pastry chef and with very little effort threw these easy raisin scones together. I was sold.
The two things that struck me as interesting were the ease of the making (everything gets put into an electric mixer bowl and then mixed) and the use of ‘strong’ flour. Since our flour is limited to “cake” and “bread” in South Africa, I thought it must be the latter. The scones are made with raisins which I love, and then the big selling feature on the show was that they were good risers. Always important for a scone.
So off I went to make these this morning and they worked out exactly as I had seen.
The only change I made was to the baking powder. He threw in what he said was 30gms, which would amount to just over 6 teaspoons, and I felt that given the quantity of flour was far too much. So I used 4 teaspoons instead. You could go the whole hog and probably get little towers.
These are soft and smooth with a lovely crumb. Not too sweet, which is preferable in my opinion, as the jam takes care of that.
Scones freeze really well, so they can be stored for future eating if you don’t get through these in one sitting.
A few of my favourite scones recipes:
How to make perfect scones:
- Don’t overwork the dough. Handle it as little as possible and gently flatten it out before cutting your shapes.
- Make scones by hand and work on a cool surface such as marble if possible.
- Allow the scones to rest in the fridge for 20 minutes while the oven is preheating.
- Use cold or frozen butter. With this recipe, the butter is grated in, and using fridge-cold or semi-frozen butter makes it easier.
- Flour your knife, cookie, or a pastry cutter before cutting and slicing into the scones. This makes the pastry drag less as you cut down which helps it rise in the oven.
- If you are going to egg wash the top to get a more golden colour don’t egg wash the sides of the scone.
- If you want really high scones don’t flatten the dough too much before cutting. Keep it quite thick to start with.
Easy raisin scones
Easy raisin scones that are light and fluffy
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12
- Category: breakfast / Tea
- Method: Baking
- Cuisine: British
2 large eggs
4 tsp baking powder
230 ml milk
500 gms ‘strong flour’ – I used white bread flour (use cake, bread or All-purpose)
1 cup of raisins
1 x additional egg for the egg wash
Put all the ingredients except the flour and raisins in the mixer with a paddle attachment and mix on low until all combined
Add the flour and raisins and mix briefly
Turn the dough out onto a floured surface, need slightly, and press out to a height of about 4- 5cm (I used my fingers)
Press out 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)
Beat an egg and brush over only the tops of the scones.
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.
Keywords: Scones, the best raisin scone, easy, recipe