Maple Raisin Scones

Maple Raisin Scones

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This recipe is a sweet twist on my great grandma’s classic scones. Her original recipe is one of those family recipes that has been passed down through the years, and I love giving it little variations while keeping the same tender, homemade scone at the heart of it.

These maple raisin scones are lightly sweetened, studded with plump raisins, and finished with a simple maple glaze. They’re especially delicious alongside a cup of coffee on a chilly morning or as a cozy afternoon treat.

How to make Maple Raisin Scones

The dough comes together simply by combining the dry ingredients, cutting in cold butter and shortening, and then mixing in the raisins. Buttermilk and a beaten egg bring the dough together, creating a tender scone with just the right amount of richness.

Once the dough comes together, turn it onto a lightly floured surface and gently roll or pat it to about 1-inch thick. Use a biscuit cutter to cut the dough into rounds, then arrange them on a parchment-lined baking sheet.

Bake until the scones are lightly golden and baked through. Once they’ve cooled slightly, drizzle them generously with the maple glaze. The glaze adds a little extra sweetness and plenty of maple flavor without overpowering the scone itself. If you choose to skip the glaze, you can easily top them with clotted cream and jam!

How to store Maple Raisin Scones

Like most homemade scones, these are best enjoyed the day they are baked. That’s when they have the best texture – light and tender on the inside with slightly crisp edges and a fresh maple glaze.

If you have leftovers, store them in an airtight container at room temperature for up to 2–3 days. They will still be delicious, but they will gradually lose some of their freshness and tender texture.

For the best experience, I recommend making these when you can enjoy them fresh from the oven, preferably with a warm cup of coffee or tea.

You can also freeze the baked scones for longer storage. Allow them to cool completely, then freeze in an airtight freezer-safe container. Thaw at room temperature and add the maple glaze after thawing for the freshest flavor and texture. Keep in mind that frozen and thawed scones won’t have quite the same texture as freshly baked ones.