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Homemade Raisin Scone Recipe

Several years after we moved to Westport, Connecticut, my mother met Martha Stewart. They bonded immediately over the same appreciation for elevating your lifestyle, entertaining, and of course, food. Their bond grew into a friendship and eventually a working relationship that lasted many years. One of the recipes of Martha’s that I adore is cream scones. The last time I made them was the morning that I hosted a “viewing party” of the Royal Wedding of Prince William and Catherine. The Duke and Duchess of Cambridge have had three children since then, I am overdue for scones!

I enlisted the help of fellow food lover, Lisa, The Domestic Diva. Among her many culinary talents is baking, if you ever want to learn, she teaches cooking classes in her home and at local universities. Last Sunday morning we whipped up some raisin scones in a matter of minutes. I had forgotten how super quick and easy it is. Once all the ingredients were assembled, she put everything in a food processor and within a few pulses the dough was made, rolled, cut and into the oven. The scones are creamy, but as light as air and the raisins are a delicious addition. Recipe and step-by-step photos are below. Scones are best when they are freshly baked but they do freeze nicely too. Enjoy!

Homemade Raisin Scone Recipe

Lisa The Domestic Diva



  • 3/4 cup plus 1 tablespoon cold heavy cream
  • 1 large egg
  • 2 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
  • 2/3 cup raisins (or currants)
  • Zest of half a lemon (optional)


  1. Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt or you can put all the ingredients into a food processor like Lisa does (see first photo below)

  2. If you do not have a food processor you can you a pastry blender or two knives to cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)

  3. Transfer dough to a lightly floured work surface and roll or pat by hand into a 6-inch circle. Cut into 8 wedges and transfer to a silpat or parchment-lined baking sheet. Brush tops with 1 tablespoon cream or a beaten egg white and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

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