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    Home > Cakes, Desserts & Treats

    Fluffy Buttermilk Raisin Scones

    Published: Jul 31, 2015 · Modified: Jun 15, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe

    Spread these Fluffy Buttermilk Raisin Scones with clotted cream and strawberry jam for the best English cream tea.

    Light and fluffy buttermilk scones with raisins - so good served with clotted cream and jam!I’ve been a bit strawberry mad lately, so this is the last time you’ll see a hint of a strawberry for at least a week or two I promise!

    Besides, this isn’t actually a strawberry recipe.  This is my classic scone recipe.  Light and fluffy and packed with raisins, they really do taste fab with a nice cup of tea.

    Light and fluffy buttermilk scones with raisins - so good served with clotted cream and jam!

    I made and photographed this recipe a couple of months ago for Craftberry Bush – Lucy Akin’s beautiful website that I’m thrilled to write for. Lucy is kindly allowing me to share any recipes that I write for her site on my blog too, so I couldn't wait to get these yummy treats on here for you.

    Before we get into the recipe though, I’m interested to know how you pronounce scones. 

    Scones as in ‘ones’ or scones as in ‘cones’.  It’s an endless debate in our house, as I use the first pronunciation and Chris, pronounces it the second way.  Neither of us will ever back down, and our poor kids have even started using it as a tool to get brownie points (‘mummy I love your sc-ones, please may I have one?’ Or ‘Daddy, it’s definitely s-cones isn’t it.  Shall we watch Lego movie now?’).
    Light and fluffy buttermilk scones with raisins - so good served with clotted cream and jam!

    Of course that’s nothing to the age-old argument between Devon and Cornwall (the two southern UK counties that are most famous for selling the ‘cream tea’ as they call it).  The population of Devon firmly believes that the clotted cream should be spread on first, followed by the jam (jelly).  Whilst those from Cornwall go for jam first and then cream.  You can see from the pictures whose side I’m on.

    All of these arguments over a little cake (which you could actually argue is a sweet bread, rather than a cake…).

    Light and fluffy buttermilk scones with raisins - so good served with clotted cream and jam!

    More Scone Recipes:

    Cranberry and Orange Scones

    Sourdough Scones

    And check our my Cakes and Treats category for more sweet treat inspiration!

    The Fluffy Buttermilk Raisin Scones Recipe:

    Fluffy Buttermilk Raisin Scones

    By: Nicky Corbishley
    Light and fluffy buttermilk scones with raisins - so good served with clotted cream and jam!
    4.84 from 6 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dessert, Treats
    Cuisine British
    Servings 9 -10 large scones
    Calories 366 kcal

    Ingredients
     

    • 3 ¾ cups (450g) self-raising flour - (if you can’t find self-raising flour, then replace with all-purpose flour plus 2 level tablespoons of baking powder and an extra ¼ tsp salt), plus extra for dusting
    • ¼ tsp salt
    • 7 tbsp (100g) cold butter - diced
    • ½ cup minus 1 tbsp (85g) golden caster sugar
    • ¾ cup 150g raisins
    • 1 large egg
    • 1 cup + 3 tbsp (285ml) buttermilk
    • 1 tsp vanilla extract
    • splash of milk

    INSTRUCTIONS
     

    • Preheat the oven to 400f/200c and line a baking tray with baking parchment. Place the flour, salt and butter into a large bowl and rub together with your fingertips until the mix resembles breadcrumbs. Add the sugar and raisins and give it a quick mix.
    • Break the egg into a small bowl, give it a quick whisk with a fork and then pour it into the flour mixture – reserving 1 tbsp of it for glazing the scones later.
    • Add in the ¾ of the buttermilk and the vanilla extract and use a round ended knife to work the mixture together. Add the rest of the buttermilk and work in gently until you have a soft, slightly sticky dough. Don't overwork, or you'll get tough scones.
    • Tip out the dough onto a floured surface and flatten it out with your hands so that it's about 1” (2.5cm) thick. Use a round cutter (mine was 3” (8cm) in diameter) dipped in flour (to prevent it sticking) and cut out your scones. Make sure you just press the cutter down rather than twist it - otherwise you'll get scones that rise a bit wonky. Gather the leftover dough, gently rework and cut out the rest of the scones until all the dough is used.
    • Place onto the prepared baking tray. Mix the reserved tbsp of egg with the splash of milk and brush the tops only (brushing the sides will impair the rising of the scones) with this mix and place in the oven for 12-15 minutes until golden brown.
    • Remove from the oven, leave to cool and serve sliced in half with clotted cream and jam/jelly.

    ✎ Notes

    Nutritional Information is per scone, based on getting 9 large scones from the recipe.

    Nutrition

    Calories: 366kcalCarbohydrates: 59gProtein: 7gFat: 11gSaturated Fat: 6gCholesterol: 44mgSodium: 175mgPotassium: 185mgFiber: 2gSugar: 12gVitamin A: 335IUVitamin C: 0.7mgCalcium: 40mgIron: 0.9mg
    Keywords Afternoon Tea, homemade, Scone Recipes
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Honey Filled Breakfast Popsicles
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    Reader Interactions

    Comments

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    1. Jeannette says

      October 03, 2022 at 9:41 am

      5 stars
      Easy recipe to follow, the scones turned out light & fluffy. I’ll definitely use this recipe again

      Reply
    2. Janice says

      May 09, 2021 at 3:57 pm

      5 stars
      Light and fluffy,
      Best scones I've ever made.
      Thank you for the recipe.

      Reply
    3. Tony says

      February 27, 2021 at 1:37 pm

      5 stars
      Made several times, come out brilliantly.

      Reply
    4. Lorna says

      August 30, 2020 at 2:59 pm

      4 stars
      Light and fluffy, lovely scones

      Reply
    5. Kelly Thomas says

      August 26, 2020 at 6:15 pm

      5 stars
      These scones are amazing. I was going to have them with just butter but once they came out of the oven I couldn't resist nipping to the shop for clotted cream and jam. They were lovely, the scones were light and fluffy and still slightly warm. Yum.

      Reply
    6. Shana says

      June 14, 2020 at 12:30 am

      Butter is always in grams so it was rather odd to diced up 7 tablespoons of cold butter ? Is that normally how you use butter?

      Reply
      • Chris Corbishley says

        June 15, 2020 at 9:13 am

        Hi Shana,

        We do our best to make our recipes universal and usable for all countries so sometimes we use a measure that's consistent with all US, UK, Australia and beyond.

        7 tbsp of cold butter is 100g

        Thanks

        Chris & Nicky

        Reply
    7. Kath Clayton says

      August 01, 2018 at 9:32 am

      5 stars
      I love these buttermilk scones, this is my go to recipe for scones. So light and fluffy.

      Reply
    8. Sabrina N. Fravel says

      June 24, 2018 at 10:18 pm

      These buttermilk raisin scones had no taste. Jam didn't improve them much.

      Reply
      • Chris Corbishley says

        June 25, 2018 at 8:29 am

        Thats a shame, this is a classic scone recipe and one we have been making for a while, they are not supposed to be overly sweet or cake like. Did you change any of the ingredients or the method?, just trying to understand what could have gone wrong for you.

        Reply

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