Cinnamon Raisin Scones Recipe
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!
Ingredients
For the Scones:
- 2 cups all-purpose flour
- ½ 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 ¼ cups 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.
- 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.
Notes
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.