Cardamom raisin flakey scones

raisin scone recipe

Do you love a flakey buttery scone with a cup of tea? Does cardamom make your heart sing? Do big fat juicy raisins give you that just right hit of sweet? These are the scones for you!

Get your best butter out and let’s do it!

cardamom scone recipe
  • 1 c. cold milk, whole is best
  • 1 tsp sea salt
  • 1/4 c. white granulated sugar
  • 3 c. all purpose flour
  • 2 1/2 tsp non aluminum baking powder
  • 2 sticks (1 cup) cold unsalted butter
  • 1/2 c soft gold or brown raisins
  • 1-2 tsp ground cardamom, to taste

Equipment:

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Pastry brush
  • Microwave safe small bowl
  • Pastry cloth for rolling out dough if desired
  • Food processor or pastry cutter

Look at how flakey the scones are! They key is keeping all ingredients very cold and folding the dough in the rolling process.

Get the oven ready by preheating to 375 F at least 20 minutes before you bake.  Line baking sheet with parchment paper.

Next:

Mix together milk, sugar, and sea salt in a medium bowl until sugar and salt dissolve. In a large bowl, whisk flour and baking powder.  

Cut 10 Tbsp. of the butter  into 1/2″ cubes, add to flour mixture, and blend with a pastry cutter or your fingertips (or pulse in a food processor) until pea-size pieces form with some larger chunks remaining. Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.

Then:

With a lightly floured rolling pin, roll out dough to a 14×8″ rectangle, with long side facing you. In  a small, microwave-proof bowl melt the butter just barely in the microwave until softened but not melted, about 20 seconds.  Spread evenly over dough with fingertips, then sprinkle plumped raisins and cardamom evenly on top and press to secure to dough so it won’t slide around in next step.

 Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8×4″ rectangle.

Shape dough and cut scones

Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to prepared pan, spacing 2″ apart. Sprinkle tops generously with sugar and cardamom if desired.

Bake

Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.

Store any leftover scones in an airtight container. Reheat wrapped in foil in oven for 10-15 mins at 350 (or in wrapped in air fryer at 370 for 10 mins). Microwave reheating is not recommended.

Freeze by wrapping individually in parchment paper before placing in a freezer bag.