Buttermilk Raisin Scones
Fluffy, golden, and irresistibly sweet, these Buttermilk Raisin Scones are a perfect addition to your breakfast table or afternoon tea spread. Made with rich buttermilk, plump raisins, and just a touch of vanilla, these scones strike the perfect balance between tender and crumbly. The secret to their melt-in-your-mouth texture? Cold, cubed butter gently cut into the dough to create those signature flaky layers. Finished with a brush of heavy cream and a sprinkle of turbinado sugar for a sparkling crunch, these scones bake to perfection in just 20 minutes. Whether served warm with a pat of butter or a dollop of jam, these homemade delights are easy to prepare, full of classic flavor, and guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups cold unsalted butter, cubed
- 0.75 cups raisins
- 0.75 cups cold buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (for brushing)
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
Stir in the raisins until evenly distributed.
In a separate small bowl, whisk together the buttermilk and vanilla extract.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently mix with a fork until the dough just comes together. Do not overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick circle (about 8 inches in diameter).
Cut the dough into 8 equal wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar if desired.
Bake for 18–20 minutes, or until the scones are golden brown and baked through.
Allow the scones to cool slightly on the baking sheet before serving warm or at room temperature.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 357.8 g | 130% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 151.9 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 366 mg | 28% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
