Recipe: Raisin and lemon scones

Easter is fast approaching and given the current health crisis, it’s likely we’ll be celebrating at home. South African raisins are inspiring families across the nation to bake delicious treats for loved ones. Try this easy recipe for light, delicious scones, made with raisins and a hint of lemon zest, served with clotted cream and lemon curd.

Rasine and lemon scones


450g self-raising flour

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Pinch of salt

110g butter, chilled and diced

75g caster sugar

Finely grated zest of 1 lemon

120g South African raisins

1 large egg

Approx. 280ml milk

Lemon curd and clotted cream, to serve


Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put a baking sheet into the oven to preheat. Sift the flour and salt into a large mixing bowl and rub in the butter, using your fingertips, until the

mixture looks like fine breadcrumbs. Stir in the sugar, lemon zest and South African raisins.

Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well. Add just enough of this to the rubbed-in mixture to make a soft (not sticky) dough - there will be a little liquid left. Bring the mixture together with a round-bladed knife.

Turn the dough onto a lightly floured surface and knead lightly for a few moments. Roll out to about 3cm thick – it’s a mistake to roll the dough more thinly. Use a 5cm plain or fluted cutter to stamp out rounds. Avoid twisting the cutter - just press it straight through to help the scones rise evenly. Gather any trimmings, re-roll and cut out more scones.

Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg mixture. Immediately transfer to the oven and bake for 15-18min towards the top of the oven, until well-risen and golden brown. Cool for a few moments, then transfer to a wire cooling rack. Serve warm with lemon curd and clotted cream.

Cook’s tip: Preheating the baking sheet gives the scones extra lift.