Raisin Scones

Prep Time
Cook Time
Ready In

Recipe: #14444

October 02, 2014

"We enjoyed these scones - a bit of work but we thought they were worth it and they freeze great. Recipe source: The Finnish Cookbook"

Original is 8 servings


  • Serving Size: 1 (81.3 g)
  • Calories 255.6
  • Total Fat - 6.7 g
  • Saturated Fat - 4 g
  • Cholesterol - 16.9 mg
  • Sodium - 351.6 mg
  • Total Carbohydrate - 46.2 g
  • Dietary Fiber - 1.6 g
  • Sugars - 17.7 g
  • Protein - 4.4 g
  • Calcium - 161.8 mg
  • Iron - 1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Stir the saffron and sugar into the hot milk until the saffron is dissolved and milk is golden colored.

Step 2

In a bowl sift the dry ingredients (flour - salt).

Step 3

Cut in the butter and stir in the raisins.

Step 4

Stir in milk mixture, stirring until a stiff dough forms.

Step 5

Turn dough out onto a floured board and knead until dough is smooth, divide into two parts.

Step 6

Shape each section into a flat round loaf about 6 inches in diameter and 3/4 inch thick. Place on a cookie sheet; cut each loaf into quarters and sprinkle with sugar. Separate wedges slightly and then bake in a 375 degree F oven for 20-25 minutes or until scones are lightly browned.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For the best flavor, use fresh, plump raisins for this recipe.
  • For best results, use unsalted butter in this recipe.

  • Instead of butter, use coconut oil. The benefit of this substitution is that coconut oil is a healthier option, as it is free of trans fats and cholesterol. It also adds a subtle, nutty flavor to the scones.
  • Instead of raisins, use dried cranberries. The benefit of this substitution is that dried cranberries add a tartness to the scones, which will help to balance out the sweetness of the sugar. It also adds a nice pop of color.

Cranberry Scones Substitute 1 cup of dried cranberries for the raisins, and stir in 1 teaspoon of orange zest to the dry ingredients.

Lemon Curd: This sweet and tangy lemon curd is the perfect accompaniment to the sweet and savory flavors of the raisin scones. It adds a delightful citrus flavor that complements the scones perfectly and makes for a delicious snack or breakfast.

Whipped Cream: Whipped cream is the perfect accompaniment to the sweet and tangy lemon curd. It adds a creamy sweetness that perfectly complements the tartness of the lemon curd and the sweetness of the raisin scones. It is a light and airy addition to the dish that will make it even more enjoyable.


Q: What temperature should I bake the scones?

A: Bake the scones in a 375 degree F oven for 20-25 minutes or until scones are lightly browned.

Q: How do I store scones?

A: Store scones in an airtight container at room temperature for up to 1 week. For longer storage, freeze the scones for up to 3 months.

1 Reviews

dienia b

these are very good , i did need to add a little more milk old flour sigh anyway good scones


review by:
(14 Dec 2014)

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Fun facts:

Raisins have been used in baking for centuries. It is believed that the first raisin scones were made by the Ancient Greeks, who enjoyed them as a sweet treat.

One of the most famous fans of raisin scones is Queen Elizabeth II. She is known to enjoy a cup of tea and a raisin scone while at Balmoral Castle, her summer residence in Scotland.