Classic English Scones with Raisins

I’ve adapted it for a US kitchen — different flour, different measurements — but the result is the same light, tender scone I made thousands of times behind that counter.

If you’re looking for plain scones, just leave out the raisins.

English Scones vs. American Scones

A good English scone falls somewhere between an American biscuit and a muffin — less flaky than the one, less sweet and cakey than the other. It’s not a vehicle for toppings so much as a partner to them. The classic combination of clotted cream and jam only works because the scone itself is restrained enough to let those flavors lead.

Scones have been a staple in Britain for centuries. In America they’re a more recent arrival, gaining ground with the coffee shop boom of the last 20-odd years. As often happens, we Americans adapted the scone to suit local tastes — softer, sweeter, richer, made to be eaten out of hand rather than split and topped.

That’s not a bad thing. American scones have their place, and some of my own recipes fall squarely in that tradition — my Banana Scones and Pumpkin Scones are sweeter and more richly flavored than anything you’d find in a British tea shop.

Personally, I push back on the plethora of glazes, drizzles, and mix-ins that turns a scone into a cupcake with better posture.

Whether you’re going British or American, a scone is not dessert. I keep the sweetness well below cookie territory, and I think the results are better for it.

Scones vs. Biscuits

There’s no official “definition” for scones vs. biscuits. To confuse things further, in Britain a ‘biscuit’ is what Americans would call a cookie — so a British person reading this section would find the whole comparison rather puzzling.

But here I’m comparing American biscuits to scones in general.

Unlike either British or American scones, American biscuits tend to have no or minimal sugar. They definitely lean savory rather than sweet. They’re generally served as a bread rather than a snack or treat. American biscuits don’t typically include eggs, which give the crumb of a scone a lighter, cakier texture.

Ingredients

Ingredient Notes

• All purpose flour – Medium protein all purpose flour makes a scone that has enough structure to rise high in the oven, but also has a tender crumb.
• Butter – I always use unsalted butter. If you use salted butter reduce or eliminate the salt listed in the recipe.
• Buttermilk – Acidic buttermilk tenderizes and flavors the scones. Fresh buttermilk is preferred. Buttermilk powder is the best substitute.
• Sugar – For these British scones, there’s just enough sugar to lightly sweeten and tenderize the dough. 
• Eggs – Eggs add moisture, structure and create a slightly cakey texture that sets a scone apart from a biscuit.
• Raisins – The raisins are optional, but they do add another layer of gentle sweetness.

The Technique: Why it Matters

The mixing technique is simple by design — every step is there to protect the texture.

• Cutting in the cold butter leaves bits of butter scattered throughout the dough to melt in the oven, making a slightly flaky and crumbly texture. Room temperature butter would coat the flour, preventing it from absorbing the buttermilk and eggs. Because the dough is then too moist, the scones spread in the oven and bake up dense rather than flaky.
• Gentle hand-mixing keeps the dough tender and maintains the air created by the leavening. “Double acting baking powder” produces an initial burst of gas when it comes in contact with the wet ingredients. We want to handle the dough gently to maintain that leavening.
• Patting the dough out by hand instead of using a rolling pin ensures the dough won’t be over worked.
• When you cut the scones, whether in a round or wedge, use a straight, clean cut to encourage the scones to rise straight and tall in the oven.

Process Photos

Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.

• Whisk together the dry ingredients in a large mixing bowl.
• Work the butter into the dry ingredients by squeezing the cubes into flat flakes. Sprinkle the optional raisins over the dough.
• Pour the buttermilk mixture into the flour base.
• Mix with a spoon or spatula until the ingredients are about 2/3 combined.

• Turn the dough out onto a well-floured surface.
• Knead a couple of times to bring the dough together. As soon as all the flour is absorbed, stop kneading.
• Use your hands to pat the dough to 3/4″-1″ thick and cut rounds with a biscuit cutter. Line the scones onto a parchment lined pan.
• Bake until golden brown and they feel light when you lift one.

Work Ahead Tips

• The dry ingredients can be whisked together and held at room temperature for several days.
• The wet ingredients can be combined and refrigerated overnight.
• The fully mixed and cut scones can be held in the refrigerator for several hours or overnight before baking.

Storage

Scones are best the day they’re baked but will keep for 1-2 days at room temperature. Never refrigerate baked scones as they will stale faster. Scones can be packed into bags and frozen for up to 3 months. Warm the scones in a 200°F oven to revive the texture.

How to Serve-Afternoon Tea

There’s a difference between “high tea” and afternoon tea. High tea is not, in fact, the “fancy” tea. High tea is a light, evening meal served at the dining table.

Afternoon tea is the “fancy” version and is served earlier in the day. A full afternoon tea has four components— tea, finger sandwiches, scones, and delicate cakes and sweets.

Here’s how to set up a traditional afternoon tea:

• Arrange the components on separate serving plates or use a 3 tier dessert stand.
• For the first course serve dainty tea sandwiches. These should be placed on the bottom tier of the stand.
• Place the scones with clotted cream, lemon curd and preserves on the second tier.
• Small fancy pastries and cookies go on the top tier. Shortbread, Petite Fours and Bakewell Tart are perfect for afternoon tea.

English Style Scone Recipes

These scones are all variations on the classic scone recipe. Sweet and savory add-ins take the place of the raisins.

• Irish Cheddar & Scallion Scones
• Rye & Caraway Scones
• Sweet Corn Scones
• Homemade Scone Mix the classic recipe adapted for your pantry
• Sourdough Scones the same classic recipe with sourdough discard for flavor

American Style Scone Recipes

These American style scones are slightly sweeter and richer than the classic scone. Still delicious, not too sweet and great for breakfast or a snack.

• Rhubarb Scones
• Banana Scones
• Cranberry Orange Scones
• Date & Spice Scones
• Pumpkin Scones