Raisin Scones

Last year, we had a preacher over from England who stayed for 2 weeks preaching most nights. He is such a lovely man and the hubs and I really enjoyed chatting with him whenever we could. However we noticed that Malaysian food seemed to be a little difficult for him.

I mean, Malaysian food is chock full of seasonings, spices and such that can really overwhelm an uninitiated palate. I really felt bad for him. But then on his very last day, I decided to make some scones. Taste of the old country, right? I smacked my head several times for not making them earlier but better late than never, I figure.

And guess what? Thumbs up from our dear preacher! He said this reminded him of the scones his wife makes for him every morning and it would ease him back to life at home when he returns the next day. Gleeeeeeeeee!

I made them within the span of an hour. It was early in the morning, hence the light change. But here we go!

The ingredients for these scones are the regular suspects: cold, COLD butter, flour, sugar, baking powder, baking soda & buttermilk. I added raisins for fruity sweetness but you can easily leave them out or swap in something else. Chocolate chips are a good alternative!
Raisin Scones 1

Not wanting to get my warm hands into the dough, I used a food processor.
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Cubing the cold butter beforehand really helps it to bind quickly into the flour. Less work = fluffier scones.
Raisin Scones 3

Dunk them all into the processor.
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And pulse until you have something that resembles wet sand.
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Gently stirring the COLD buttermilk in.
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Fold in the raisins right at the end.
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I bought this really handy round cutter that I love! I absolutely adore the little handle on top.
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These are flatter than the average scones but I wanted to stretch it out to make more. I think taller scones would be prettier.
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I served these lovelies with butter & fig jam.
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Truly buttery fluffy clouds of yum.
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It’s amazing how simple these are too!
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And if our dear English preacher said these tastes of home, you can be sure these would impress any scone aficionado.
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Like my auntie Doreen for instance, who asks for and talks about scones ALL THE TIME.  😀
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I’m really proud of these babies and hope you’d enjoy them with your loved ones too!


“Seek ye out of the book of the LORD, and read: no one of these shall fail, none shall want her mate: for my mouth it hath commanded, and His spirit it hath gathered them.” (Isaiah 34:16)

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Raisin Scones
Prep time
Cook time
Total time
Recipe type: Tea / Breakfast
Cuisine: English
Serves: 12-15 scones
  • ½ cup Sugar
  • 3 cups Flour
  • ¾ cup cold Butter, cubed
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 cup cold Buttermilk (or 1 tbsp lemon juice stirred into 1 cup milk)
  • ½ cup Raisins
  • extra Milk, for brushing
  1. Preheat oven to 220C or 400F
  2. In a food processor or bowl, stir together flour, baking soda, baking powder & sugar.
  3. Cut in butter until mixture resembles wet sand.
  4. Carefully stir in buttermilk until just combined.
  5. Fold in raisins.
  6. Pour dough onto a lightly floured surface. Pat dough out to ½ inch thickness.
  7. Use a 2 inch round cutter and cut out circles. Place on a baking paper-lined sheet pan.
  8. Brush tops with milk.
  9. Bake for 18-20 mins or until tops are beginning to lightly brown.
  10. Serve warm with butter, jam, cream, compote or anything (and everything) you like.


  1. They look delicious… Never tired one with Raisins; should try them soon

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