How To Make Cinnamon Raisin Scones

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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!

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For the Scones: – All-purpose flour – Whole wheat flour – Brown sugar – Baking powder – Cinnamon – Salt – Unsalted butter – Raisins – Whole milk – Vanilla extract

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For the Cinnamon Icing: – Confectioner's sugar – Cinnamon – Vanilla extract – Whole milk – Salt

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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.

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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).

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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.

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Step 7. Place wedges onto parchment-lined baking  sheet and bake for 20 minutes, or until lightly golden. Transfer scones  to a cooling rack.

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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.

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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).

Pro Tip

SERVE  AND  ENJOY!

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