Serve these fluffy buttermilk raisin scones with clotted cream and strawberry jam for a classic English cream tea.
These fluffy buttermilk raisin scones are soft, light, gently sweet, and perfect with a hot cup of tea. They have that lovely homemade texture you want from a traditional British scone: tender on the inside, lightly golden on top, and studded with juicy raisins throughout.
This is not really a strawberry recipe, even though strawberry jam is definitely welcome on the plate. The real star here is the classic buttermilk scone itself. Buttermilk helps create a soft crumb and a delicate tang, while cold butter gives the scones their rich flavour and lovely flaky texture. Served warm or cooled, split in half and topped with clotted cream and jam, they make a wonderful afternoon treat.
This recipe was originally made and photographed a little while ago, and it remains one of those dependable bakes that is always worth returning to. It is simple enough for a relaxed weekend baking session, but special enough to serve for guests, celebrations, or a proper cream tea at home.
Before getting to the recipe, there is one question that always seems to divide people: how do you pronounce “scones”? Some say it to rhyme with “ones,” while others say it to rhyme with “cones.” It is the kind of friendly argument that never really ends, especially in a house where everyone has picked a side. However you say the word, the important thing is that the scones are fresh, fluffy, and served with plenty of cream and jam.
Then there is the famous cream tea debate. In Devon, the traditional way is to spread the clotted cream first and then add the jam. In Cornwall, jam goes on first, followed by cream. Both versions are delicious, and the choice is really down to personal preference. The photos show one way to serve them, but these buttermilk raisin scones are good enough to enjoy either way.
The secret to great scones is a gentle touch. Rub the butter into the flour with your fingertips, mix the dough just until it comes together, and avoid overworking it. When cutting out the scones, press the cutter straight down rather than twisting it. This helps the scones rise evenly and keeps the sides clean. A light egg and milk glaze on the top gives them a beautiful golden finish.
More scone recipes to try:
Cranberry and Orange Scones
Sourdough Scones
For more sweet baking inspiration, explore more cakes and treats.
The Fluffy Buttermilk Raisin Scones Recipe
Fluffy Buttermilk Raisin Scones
Ingredients
- 450 g (3 3/4 cups) self-raising flour (or plain all-purpose flour plus 2 level tablespoons of baking powder and an extra ¼ tsp salt), plus extra for dusting
- ¼ tsp salt
- 100 g (7 tbsp) cold butter diced
- 85 g (1/2 cup minus 1 tbsp) golden caster sugar
- 150 g (3/4 cup) raisins
- 1 large egg
- 285 ml (1 cup + 3 tbsp) buttermilk
- 1 tsp vanilla extract
- splash of milk
Instructions
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Preheat the oven to 400F/200C fan and line a baking tray with baking parchment.
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Place the flour, salt, and cold diced butter in a large mixing bowl. Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs.
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Add the golden caster sugar and raisins, then stir briefly so the fruit is evenly distributed through the dry mixture.
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Crack the egg into a small bowl and beat it lightly with a fork. Pour it into the flour mixture, reserving 1 tablespoon to glaze the scones before baking.
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Add three quarters of the buttermilk and the vanilla extract. Use a round-ended knife to gently bring the mixture together. Add the remaining buttermilk gradually until you have a soft, slightly sticky dough. Do not overwork the dough, as this can make the scones tough.
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Tip the dough onto a floured surface and gently flatten it with your hands until it is about 1 inch or 2.5cm thick. Dip a round cutter in flour and press straight down to cut out the scones. Avoid twisting the cutter, as twisting can stop the scones from rising evenly. Gather any leftover dough, handle it gently, and cut out the remaining scones.
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Place the scones on the prepared baking tray. Mix the reserved tablespoon of beaten egg with a splash of milk, then brush only the tops of the scones. Bake for 12-15 minutes, or until risen and golden brown.
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Remove from the oven and leave to cool slightly. Serve split in half with clotted cream and jam or jelly.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.