Cinnamon Raisin Scones Recipe
These tender and flaky cinnamon raisin scones use brown sugar, cinnamon, plump raisins, and are drizzled with a sweet cinnamon glaze. They're perfect for breakfast, brunch, or an afternoon snack with coffee or tea.
Servings: 8 scones
Calories: 317kcal
Ingredients
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup whole wheat flour
- ½ cup brown sugar
- 1 Tablespoon baking powder
- 1-½ teaspoons cinnamon
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- ½ cup raisins
- 1 ½ cups + 1 Tablespoon whole milk, divided
- 1 teaspoon vanilla extract
For the Cinnamon Icing:
- ½ cup confectioner's sugar
- ½ 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.
- In a medium bowl, add the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, and salt, and whisk to combine.
- Use a pastry cutter, fork, or your hands to press and squish the butter into the dry mixture, until it resembles pea-sized crumbs.
- Add the raisins and stir to combine.
- Add vanilla extract and 1 cup of milk, and stir just until dough comes together. 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 paper-lined 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 brush with 1 tablespoon of milk. 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. Serve warm or at room temperature.
Notes
- Start with very cold butter. This helps to create that lovely flaky texture in your scones.
- Don't overwork the dough. Mix it just enough to bring it together (it will still look a bit shaggy). If your dough is overworked, your scones will be tough, and we don't want that.
- Use a cheese grater. One of my favorite hacks for working in cold butter to scones or biscuits is to use a cheese grater. It creates smaller pieces of butter, leaving you with very little work mixing it into your flour mixture.
- You want dough that is slightly sticky and wet. This allows the scones to rise more when baking and ensures moist scones.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- How to freeze: Place them in a freezer bag and store for up to 3 months.
- Roll out your dough on parchment paper. This prevents your dough from sticking to the counter and also makes for easy clean up.
- You can freeze your unbaked scone wedges and bake 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.
Nutrition
Calories: 317kcal | Carbohydrates: 57g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 314mg | Potassium: 154mg | Fiber: 2g | Sugar: 14g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg