five cinnamon raisin scones arranged on a wooden cutting board

Cinnamon Raisin Scones

Sweet, flaky cinnamon raisin scones with brown sugar and plump raisins. And drizzled with a cinnamon glaze! Perfect for breakfast, brunch, or an afternoon snack with coffee or tea!

My fall baking adventures have begun! And because scones are often underappreciated in the breakfast pastry world, I wanted to create a scone recipe that was worthy of admiration. When a scone is made correctly, it is light and flaky, with a rich buttery crumb. Of course, they are made even more delicious when served with clotted cream or more butter, but it’s not always necessary.

This recipe for cinnamon raisin scones achieves that tender crumb, with the added bonus of a delicious cinnamon glaze. Warm cinnamon and plump raisins make these scones hard to put down, and they pair perfectly with your morning coffee. Set aside 30 minutes this weekend, and treat yourself to delicious homemade scones!

two cinnamon raisin scones on a white plate with piece broken off and resting on a plaid napkin

Why This Recipe Works!

Taste – Warm cinnamon lends so much flavor to these slightly sweetened scones, with deep molasses flavor from brown sugar and plump raisins.

Texture – A light and flaky crumb with a rich buttery element

Convenience – If you want to make these scones in one go, they can be made in less than 30 minutes! But you can also freeze your scone wedges and bake them at a later date.

Versatile – If you don’t like raisins, swap them for dried figs, currants, or dried apricots. Add a dash of cardamom or a handful of chopped pecans. Make them your own!

Gift-giving – Scones make an excellent gift! Who doesn’t love homemade scones?? For a beautiful presentation, place scones on a platter, wrap in cellophane, and tie with a pretty ribbon.

cubed butter and flour in a food processor
brown sugar, raisins, and flour in a mixing bowl

How To Make Cinnamon Raisin Scones

Make the Scones

  • Step 1. Preheat oven to 400 degrees F. Place parchment paper onto baking sheet and set aside.
  • Step 2. Place the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, salt, and butter into a food processor and pulse until it resembles pea-sized crumbs.
  • Step 3. Transfer mixture into a large mixing bowl and stir in the raisins using a fork.
  • Step 4. Add 1 cup of milk and stir just until combined. If dough is still really dry, add more milk 1 Tablespoon at a time (you want dough that is tacky, slightly sticky, and not dry).
  • Step 5. Place a piece of parchment on the counter and lightly dust with flour. Turn the dough out onto the counter and use your hands to bring it together.
  • Step 6. Lightly dust the top of the dough with flour and use a rolling pin to roll out your dough to make a 9-inch circle. Use a sharp knife and cut dough into 8 wedges.
  • Step 7. Place wedges onto parchment-lined baking sheet and bake for 20 minutes, or until lightly golden. Transfer scones to a cooling rack.

Make the Cinnamon Icing

  • Step 8. In a small bowl, stir together the confectioner’s sugar, cinnamon, vanilla extract, milk, and salt. Drizzle over scones after they have cooled for at least 15 minutes.
scone dough on a counter with rolling pin
scone dough cut into 8 pieces in a round

Recipe Notes and Helpful Tips

If you don’t have a food processor, use a pastry cutter for Step 1.

You can freeze your unbaked scone wedges and bake them later! Just store them in a freezer-safe container for up to 2 months and bake them straight from the freezer (add an additional 5 minutes to the baking time).

If your kitchen is warm, refrigerate your scone wedges for 30 minutes before baking. You want your butter and milk to remain cold up until bake time.

Put your own spin on these scones – use golden raisins, add a pinch of cardamom, a handful of chopped walnuts, etc. Play around with flavors and see what you like best!

More Breakfast Recipe Ideas!

cinnamon raisin scones arranged on a wire rack
five scones arranged in a pattern with cinnamon sticks

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

five cinnamon raisin scones arranged on a wooden cutting board

Cinnamon Raisin Scones

Sweet, flaky scones with brown sugar, cinnamon, and raisins. And drizzled with a cinnamon glaze! Perfect for breakfast, brunch, or an afternoon snack with coffee or tea!
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, brunch
Cuisine British
Servings 8 scones

Ingredients
  

For the Scones:

  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 Tablespoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1/2 cup raisins
  • 1 1/4 cups whole milk, divided
  • 1 teaspoon vanilla extract

For the Cinnamon Icing:

  • 1/2 cup confectioner's sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tablespoon whole milk
  • pinch of salt

Instructions
 

Make the Scones

  • Preheat oven to 400 degrees F. Place parchment paper onto baking sheet and set aside.
  • Place the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, salt, and butter into a food processor and pulse until it resembles pea-sized crumbs.
  • Transfer mixture into a large mixing bowl and stir in the raisins using a fork.
  • Add 1 cup of milk and stir just until combined. If dough is still really dry, add more milk 1 Tablespoon at a time (you want dough that is tacky, slightly sticky, and not dry).
  • Place a piece of parchment on the counter and lightly dust with flour. Turn the dough out onto the counter and use your hands to bring it together.
  • Lightly dust the top of the dough with flour and use a rolling pin to roll out your dough to make a 9-inch circle. Use a sharp knife and cut dough into 8 wedges.
  • Place wedges onto parchment-lined baking sheet and bake for 20 minutes, or until lightly golden. Transfer scones to a cooling rack.

Make the Cinnamon Icing

  • In a small bowl, stir together the confectioner's sugar, cinnamon, vanilla extract, milk, and salt. Drizzle over scones after they have cooled for at least 15 minutes.
Keyword breakfast, brunch, cinnamon, raisin, scones

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