Super Simple Scones

scones feature

Here is a super simple scone recipe. My Dad has been making these for years and they are so easy and delicious that I thought I’d share them with you. I also really like them because they require so few ingredients and are a great breakfast (or anytime) treat.



  • 2 Cups Self Rising Flour
  • 1/3 Cup White or Brown Sugar
  • 1/2 Cup Raisins
  • 1 Cup Heavy Cream (a little extra may be required for dough and to baste the top of the scones before baking)
  • Cinnamon & Sugar to Sprinkle on Top

First combine the flour and sugar. Self rising flour is recommended but if you don’t have any, you can make your own by adding salt and baking powder. There are a lot of recipes that tell you how much of each to add. I have made my own in the past when I was out, but we typically just have the self rising flour on hand.  Next, add the raisins. A little tip my Dad taught me is to sprinkle a little bit of sugar onto the raisins to lightly coat them before mixing them with the dry ingredients. This helps make them extra sweet. Next, add the 1 Cup of cream. Mix and knead the dough 1-2 times by hand. One of the keys is to NOT over mix it. The dough will be kind of dry and not stick together very well. If this happens and you can’t get it to stick together, add a very small amount of extra cream. Take your dough and form it into a circle about an inch thick. It will be a little bigger than the size of your hand. Lightly baste the top of the dough with a small amount of heavy cream and then sprinkle with the cinnamon & sugar mixture. Cut it into 6 equal parts and place each part on a cookie sheet.


Bake at 425 Degrees for 8-12 minutes. I have found that I need to watch the scones closely around the 8 minute mark to make sure the bottoms don’t get too dark. Once they are done immediately take them off the cookie sheet and place on a cooling rack and serve warm.


 I hope you enjoy!


Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *