Mini Raisin Scones

Use a small biscuit cutter to make these mini-scones. If you prefer large triangle-shaped scones, roll the dough into a circle and cut eight triangles. Serve with lemon curd and butter or clotted cream.

Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 2 cups all-purpose flour
  • 1⁄3 cup sugar
  • 2 tsp. baking powder
  • 1⁄4 tsp. salt
  • 1⁄2 cup unsalted butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1⁄2 cup plus 1 Tbsp. heavy cream
  • 1 cup raisins


  • In a large bowl, combine flour, sugar, baking powder, and salt. Whisk to combine and break up any lumps.
  • Add butter. Blend with 2 knives or a pastry blender until mixture resembles coarse meal.
  • Whisk together 1 egg, vanilla, and 1⁄2 cup cream. Add to flour mixture and stir until wet and dry ingredients are just blended. Stir in raisins.
  • Turn dough onto a floured board and lightly knead a few times. Roll out until dough is about 1 1⁄2 inches thick. Using a small circle-shaped biscuit or cookie cutter, cut out 16 scones. Place on a lightly greased baking sheet.
  • Whisk together remaining egg with remaining tablespoon of cream. Brush scone tops with egg mixture. Bake at 350°F for 12 to 15 minutes.