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.

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 3

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.

Step 4

Stir in the raisins until evenly distributed.

Step 5

In a separate small bowl, whisk together the buttermilk and vanilla extract.

Step 6

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.

Step 7

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick circle (about 8 inches in diameter).

Step 8

Cut the dough into 8 equal wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.

Step 9

Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar if desired.

Step 10

Bake for 18–20 minutes, or until the scones are golden brown and baked through.

Step 11

Allow the scones to cool slightly on the baking sheet before serving warm or at room temperature.

Nutrition Facts

Serving size	773.2 grams (773.2g)

Amount per serving	% Daily Value*
Calories	2524

Total Fat 111.10g	142%
Saturated Fat 69.00g	345%
Polyunsaturated Fat 0.10g
Cholesterol 300mg	100%
Sodium 3097mg	135%
Total Carbohydrate 357.80g	130%
Dietary Fiber 11.90g	43%
Total Sugars 151.90g
Protein 36.40g	73%

Vitamin D 158IU	788%
Calcium 366mg	28%
Iron 13mg	74%
Potassium 1472mg	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.

Source of Calories

Fat: 38.8%

Protein: 5.7%

Carbs: 55.5%