39 raisin scone recipes

Cream scones with dried fruit and golden raisins, glazed with melted butter and sugar. Heavy cream makes these rich and tender with just 8-9 kneads and 15 minutes in the oven.

Whole wheat molasses and ginger scones with raisins and yogurt, cut into heart shapes and baked until golden. A warmly spiced teatime treat.

Quick apple scones with chopped apple, sweet raisins, and warm cinnamon. Built like a pie crust with vegetable shortening and apple juice, no dairy required, ready in 30 minutes.

Buttermilk scones with a tender crumb and a sugar-dusted top, plus three built-in variations: citrus, raisin, or warm-spiced. Classic British-style scones for tea, brunch, or breakfast.

Gold Room scones with honey-brushed golden tops, plump raisins, and a tender egg-rich crumb. Tearoom-style drop scones served warm with butter, jam, and whipped cream.

Gingerbread Scones with Lemon Breakfast Cream recipe

Scotland's version of the scone, sometimes known as Scot's Pancake. Looks more like a crumpet, though the texture resembles a pancake.

Golden, buttery scones studded with raisins or blueberries, baked to a crisp top and tender center. A bakery-scale recipe that scales down easily for home baking.

Rosemary scones with fresh herbs, plump raisins, and a crackly sugar-crusted top. The piney rosemary plays beautifully against sweet currants and rich cream for a tearoom-worthy bake.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

Craving a breakfast treat that's hearty, cheesy, and not overly sweet. These kale and cheese scones are your new best friend. Inspired by the cozy vibes of an American bakery, we've packed them with tender kale, sharp cheddar, nutty Parmessan, and a hint of plump raisins for a subtle sweetness that balances the savory kick. A generous grind of black pepper adds a spicy edge, making these perfect for brunch, snacks, or even alongside soup.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.

New Zealand rock cakes with butter, raisins, and orange marmalade, baked rough and craggy on purpose. A rustic teatime scone that comes together in 30 minutes with no special equipment.

Italian fisherman's bread with golden raisins, candied citrus peels, fennel seeds, and Marsala wine. A rich, buttery quick bread with no yeast, scored in a decorative grid.