English Scones with Raisins

January 4, 2012


Since our recent adventures in London, my husband and I have become shamefully obsessed with British culture. I’m not kidding. I’m watching BBC like it’s my job- Downton Abbey, anyone? (And let’s not forget about Upstairs Downstairs, Bleak House, and Victorian Farm! I’m obsessed.) And I’m always “taking” tea with milk and my husband is even considering a subscription to Country Living magazine- sheesh. Things are getting out of control around here.

But it’s the food I love most. Oh, aren’t English scones just divine? I couldn’t get enough while in London. Tea time was my favorite time of each and every day. I’d eat just a morsel of breakfast and wait all day for that afternoon high tea. And then stuff myself silly. I wish we had such a custom here. There’s something remarkably civilized about pausing in the middle of one’s day to sip a piping cuppa Earl Grey whilst nibbling a fluffy scone. With clotted cream and jam, of course. Although considerably less so when stuffing one’s self silly. In any case, it’s heaven and my absolute favorite thing about our trips to London. I can hardly wait for a return visit!

Ingredients: (makes about a dozen scones)

2 cups all purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 cup milk

1/8 cup buttermilk

1/8 cup sugar

1/3 cup raisins

clotted cream (or butter if you can’t find the cream)


Directions: Preheat oven to 350 F. In a mixing bowl, combine flour, sugar, cream of tartar, and baking soda. Next, stir in the raisins.


Kneed dough on a lightly floured surface.


Roll out the dough and use a biscuit cutter (or mouth of a glass or jar) to cut out the scones.


Lay them on parchment paper and brush the tops with buttermilk.


Bake for 10 minutes, until they puff up and turn golden brown.


Next, it’s time to dress the scones.


I was ecstatic to find this jar of clotted cream at Whole Foods. So thick and luscious.


Smear each scone with a hearty scoop of cream and a dollop of good jelly. I used my mother-in-law’s homemade peach jam.


Pair one with a cup of Earl Grey or English Breakfast and you’ll have a jolly good meal.

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Carol James January 26, 2012 at 1:13 pm

Lemon Curd is really easy to make. I use the microwave method, even easier than with a double boiler. Lots of recipes on the web

Carol James January 26, 2012 at 12:45 pm

Clotted cream is made by putting pans of cream in hot water until it thickens. Don’t know what temperature, I worked in the packing dept not scalding. It is one reason I love Cornwall, England.

Aparna B. January 4, 2012 at 2:55 pm

I LOVE scones with clotted cream! These scones seem super duper easy to make! Mmmm. I love British culture. But really, I love the whole European style. So much more lax than here!

Laura @ Sprint 2 the Table January 4, 2012 at 12:40 pm

Clotted cream? That’s a new one to me! Is it similar to butter? It looks so fluffy!

I love these scones – especially since they don’t have a ton of sugar. I don’t like sweet fore breakfast, but I do love a good biscuit with my coffee or tea.

Jen @ Keepitsimplefoods January 4, 2012 at 1:21 pm

Clotted cream is a must try! It’s similar to whipped butter in texture, but has the flavor of cream. It’s hard to describe because there’s nothing really like it. Good stuff!

cujjllntyp February 3, 2012 at 8:08 am

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