From the MolalaCook kitchen · 烘焙手記

Raisin English Scones at Home

Name: Raisin English Scones at Home
Yield: 1 batch
Ingredients: 2 cups cake flour (200g); 1/4 cup unsalted butter (50g), cold and cubed; 1/4 cup granulated sugar (30g); 1 1/2 teaspoons baking powder (6g); 1 large egg; 1 egg yolk; 1 tablespoon milk (20g); 2 teaspoons plain yogurt (10g); 1/4 cup raisins (20g); 1 egg yolk for brushing

Bake the Queen's favorite Raisin English Scones with this easy recipe. Soft, crumbly, and full of flavor, these scones are perfect for any occasion.

Active prep15 minutes

Rest & chill1 hour

Bake18–20 minutes

Makes1 batch

DifficultyEasy

Method 做法

Prepare the dry ingredients

Combine the cake flour, sugar, and baking powder in a large bowl. Add the cold butter cubes and use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.

Mix the wet ingredients

In a separate bowl, whisk the egg, egg yolk, milk, and yogurt. Pour this mixture into the dry ingredients and gently mix until a dough forms.

Chill the dough

Wrap the dough in plastic wrap and refrigerate for 1 hour. This step helps the butter stay cold, which creates flaky layers.

Incorporate the raisins

After chilling, place the dough on a lightly floured surface. Sprinkle the raisins over the dough, fold it in half, and gently knead 4–5 times to distribute the raisins evenly.

Shape the scones

Roll the dough to about 2 cm (3/4 inch) thick. Use a 5 cm (2-inch) round cutter to cut out scones.

Brush and bake

Brush the tops with egg yolk for a golden finish. Bake in a preheated oven at 170°C (340°F) for 18–20 minutes or until golden brown.

Cool and serve

Let the scones cool slightly before serving. Pair them with jam and clotted cream for an authentic experience.

Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools

Tools used in this recipe

✦Baker’s notes · 烘焙提示

Read the full method before starting and measure everything first. Oven performance varies, so use the visual doneness cues as well as the stated time.

▣Storage · 保存方法

Cool completely, then store airtight. Reheat briefly before serving if you prefer a softer texture.

Comments 留言

Ellen PfeiferFeb 20, 2026

I’ve been trying out a number of scone recipes looking for the one that works most perfectly for me. Your recipe is the first one I’ve seen calling for cake flour rather than ordinary flour. Why do you use it? Thanks!!!!

Recipe notebook · 食譜留言簿

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Raisin English Scones at Home