Lemon Raisin Scones, best served warm from the oven with real dairy butter slowly melting through them. These fragrant, satisfying scones are sure to be the hit of any weekend brunch.
This lemon raisin scones recipe is a slight twist on my standard raisin scone recipe which is a no sugar added recipe. Find that recipe here: No Sugar Added Raisin Scones.
This recipe does have sugar in it but you could easily make it without the sugar if you prefer. You can also cut these out with a biscuit cutter if you prefer not to make such large scones.
This weekend, we had these warm out of the oven with dairy butter melting through them for Brunch…now that’s a reason to get out of bed!
For even more delicious ideas for scones, we have put them together into one amazing collection of our 25 Best Scone Recipes.
- 3 cups flour
- 2/3 cup sugar
- 4 tsp baking powder
- ½ tsp salt
- Zest of one lemon finely grated
- ¾ cup very cold butter cubed
- 1 cup raisins light or dark, your preference
- Juice of one lemon
- 1 cup milk
- 2 tsp vanilla extract
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
In a food processor, combine the flour, sugar, baking powder, salt and lemon zest.
Cut in the butter. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
Remove to a large bowl and toss in the raisins.
Mix together the lemon juice, milk and vanilla.
Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones.
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