These English Raisin Scones are a reminder of our trips to London and the English countryside, where we enjoyed many scones with clotted cream and jam. You can’t get proper clotted cream in the U.S., so we enjoy our English Raisin Scones with butter and raspberry jam.
English scones are different from American scones. English scones are soft, not as sweet, and are served with clotted cream and jam, where American scones are denser, sweeter, and have various flavors.
Here is my recipe for English Raisin Scones.
5 tablespoons unsalted butter, cold
1 1/2 cups unbleached flour
1/4 cup whole wheat pastry flour
4 teaspoons baking powder
5 tablespoons caster sugar or ultrafine baker’s sugar
1/8 teaspoon salt
1/2 cup golden raisins
2/3 cup nonfat milk
1 egg, lightly beaten
Grate cold butter on wax or parchment paper. Freeze for 15 minutes. In a large mixing bowl, whisk together both flours, baking powder, sugar, and salt.
Stir in frozen butter. Stir in raisins.
Make a well and stir in milk, all at once. Mix together until a ball of dough forms (do not over mix or knead).
Place dough on lightly floured surface, press dough to 1/2-inch thickness. Cut out scones with a 2-1/2-inch round cutter. Leftover dough scraps can be slightly kneaded back together, then cut-out more, until you run out of dough.
Place rounds on parchment lined cookie sheet, brush tops with lightly beaten egg. Let stand 15 minutes. Heat oven to 400 degrees. Bake 15 minutes or until golden brown.
Serve warm with butter and your favorite jam.