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Perfect for brunch or as part of your afternoon tea time, these English Raisin Scones with Apple Jam are slightly sweet, fluffy, unique version of the popular British pastry.
Oh, LOOK! Look who’s so fancy, making English scones! And homemade jam – what the whaaaaat?!
Listen, you guys know I love to bake all the things, but usually things like scones and biscuits and croissants I just leave to the experts. You know, local bakeries and those lovely blue cans – those experts. But Brunch Week just brings that motivated baker right out of me, and it makes me want to fire up my kitchen like it’s the night before Christmas and I’m about to have a house full of people over.
Except, in this case, I had to eat most of these scones myself. Pity me.
I know what this looks like. I know it just looks like a batch of biscuits, but I swear to you, they’re so much more.
Take your favorite biscuit. Imagine it a little bit sweeter, studded with juicy raisins, then filled with clotted cream (which you can find at World Market here in the U.S. – just to keep it authentic) and warm, homemade apple jam.
Now carry that image to your kitchen table on a warm spring day. Set them down next a fresh pot of Earl Grey and a stack of glossy magazines and a new book you just picked up.
Or…next to your fully charged cell phone (I got you, my millennial friends.)
Brunch doesn’t have to be on Sunday. It doesn’t have to be an elaborate affair, either. Scones and tea are enough, especially when the insane amount of tenderness makes it hard to stop eating them.
I’m honestly curious about how other people do brunch.
For me, it always starts with coffee, and a mimosa is generally not far behind. Basic? Perhaps, but starting the day with a celebratory glass of champagne seems like a good way to thank the universe for another chance to get it right.
I’m also more of a sweets bruncher, choosing French toast or crepes over an omelet…but I like to throw an egg or bacon in there just to balance it all out.
This is my second year participating in Brunch Week, an annual spring event where bloggers from around the North America showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas. This year, we’ve gathered over 170 recipes, so even if you aren’t sure how you brunch, you’re bound to figure it out!
Our amazing sponsors have donated some great prizes for the #BrunchWeek giveaway – they’re listed below the English Raisin Scones recipe, and you can enter by scrolling all the way to the bottom of this post!
English Raisin Scones with Apple Jam
- 2/3 cup milk
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 Tablespoons unsalted butter softened
- 3 Tablespoons granulated sugar
- 1/2 cup golden raisins
- 1 teaspoon vanilla extract
- 1 egg beaten
- 1/2 cup sugar
- 2 Tablespoons water
- 1 1/2 pounds apples peeled, cored, & diced
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Lemon juice to taste
- Clotted cream for serving (optional)
Preheat oven to 500 degrees F. Line a baking sheet with parchment or a silicone mat; set aside.
Combine lemon juice with milk in a small bowl; set aside.
In a large bowl, combine the flour, baking powder, and salt. Cut in butter and massage with fingers until mixture resembles fine crumbs. Stir in sugar and raisins. Create a well in the center of the mixture.
Add milk mixture and vanilla and stir lightly until rough dough forms.
Turn dough onto a lightly floured surface, kneading it a few times to smooth it out. Gently roll to 1-in. thickness and cut with a 2-1/2-in. biscuit cutter. Gather dough scraps and form a ball, rolling it out and repeating the process once again. Place scones on a baking sheet, then brush tops with beaten egg.
Place baking sheet in oven; reduce heat to 425 degrees and bake for 10-15 minutes or until golden brown.
Bring sugar and water to a boil in a medium pot over medium heat, stirring to dissolve sugar. Boil for about 4-5 minutes, swirling the pot occasionally, until mixture thickens and turns a deep amber color. Add diced apples, vanilla, and spices; stir to coat.
Reduce heat to medium-low and continue to cook 20-25 minutes, stirring occasionally, until apples have softened and most of the liquid has evaporated.
Add lemon juice and stir to combine, using a wooden spoon to crush any larger apple bits. Cool, then serve with warm scones & clotted cream.
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner