Skip to Content

Golden Raisin and Caraway Scones

  • Save Recipe
  • Prep 20 min
  • Total 50 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
A sweet and savory scone that's cakey, not crumbly. From Smitten Kitchen.
by: Girl vs Dough
Updated Sep 11, 2017
  • Save
  • Share
  • Keep Screen On


  • 2 3/4 cups unbleached all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 sticks cold butter, cut into 1/2-inch cubes
  • 1 cup golden raisins
  • 1 tablespoon caraway seeds
  • 1 cup buttermilk


  • 1
    Preheat oven to 375°F.
  • 2
    Put cubed butter in freezer for 15 minutes. In the meantime, place flour, baking powder and baking soda and mix, using paddle attachment, in the bowl of a stand mixer.
  • 3
    Add butter to stand mixer bowl and mix until butter and flour mixture are the texture of coarse cornmeal.
  • 4
    Add buttermilk, raisins and caraway seeds, mixing on the lowest speed until dough just comes together.
  • 5
    Turn out dough onto a lightly floured surface and knead gently about 2 minutes until dough mostly sticks together.
  • 6
    Roll out dough using hands or a rolling pin, into a rectangle slab about 1 inch thick. Cut into squares, and then cut squares on a diagonal to form triangles.
  • 7
    Bake on an ungreased baking sheet lined with parchment paper about 25 to 30 minutes, until lightly browned.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Did you know that the word "scone" is actually pronounced "skahn"? And apparently, they originated in Scotland, not England, as I once naively believed (or so that's the rumor, but I'm no historian). Either way, I'm glad they made their way across the pond. I first made scones with my little brother on my blog when he needed to make them for a school project (which really meant I had to make his project for him, and tell him later how to make it. I'm such a pushover). We made a sweeter type of scone then, and though it was buttery and delicious, after eating just one, I felt a little sugared out. So when I found this lovely scone recipe for Golden Raisin & Caraway Scones, I found my perfect scone match. These scones provide an equal balance of sweet and savory with the unique combination of raisins and caraway seeds. What's also nice about them is they're not nearly as crumbly as scones normally are (which sometimes annoys me). And the mixed textures of the chewy raisins and crunchy caraway seeds take these scones to yet another level of deliciousness. If you're not feeling the raisin-caraway seed mixture, you can substitute 1 cup chopped fresh fruit for it, and only use ¾ cup buttermilk. Also be sure to use aluminum-free baking powder, otherwise you'll end up with a lovely blueish tint to your scones. This recipe is fairly flexible in yield and shape, meaning you can make these into round scones if you please and you could either end up with 12 or 24 scones, depending on how overzealous you get with the bench scraper. Either way, you'll end up with a delicious scone - er, "skahn" - for your next high tea.
© 2024 ®/TM General Mills All Rights Reserved