California Raisin Scones

I can’t think of anything more perfect than to enjoy on a lazy Summer’s afternoon than a scone, laden with sweet California raisins and loaded with a good helping of jam!

These scones are quick and easy to make so there is no excuse for shop-bought on this year’s picnics – taking only 10 minutes to bake in the oven, I can whip up a batch of these in 30 minutes flat and that includes cleaning the kitchen after myself!



450g Plain Flour
1tsp Salt
2tsp Bicarbonate of soda
2tsp Cream of Tartar
50g Golden caster sugar
50g Unsalted butter
120g California Raisins
300ml Buttermilk
1 Egg (beaten of egg wash)

How it’s Done

Makes 12 x 7cm diameter scones

Oven temp = 220° preheated.  Baking sheet lined with greaseproof paper (you may need 2)


1 Sift the flour, salt, and raising agents into a large mixing bowl. 
Stir in the sugar.
2 Rub the butter into the dry ingredients until you can see no more lumps of butter and the
  mixture looks
 even and sandy.
3 Stir the California raisins through the mix 
with your hand and create a well in the middle
 of the ingredients.
4 Pour buttermilk into the well that you have just made. Form your hand into a claw shape and use this to mix the dry ingredients into the buttermilk until a dough starts to form.
5 Once you have a lump of dough, tip out onto a work 
surface and knead gently for a moment until it can be 
rolled out ½ inch thick.
6 Cut 12 scones from your dough with a 7cm cookie cutter and place spread evenly apart on a baking sheet lined with greaseproof paper
7 Brush the top of each scone with beaten egg and bake in a pre-heated oven for 10-12 minutes until risen and golden. These scones can be enjoyed as soon as they are cool enough to handle! Top with butter and jam or clotted cream for the perfect summer afternoon tea time treat