Apple Raisin Scones
Treat yourself to the delightful flavors of homemade Apple Raisin Scones, a perfect blend of cozy fall spices and sweet, fruity goodness. These tender, golden-brown scones come together with chunks of freshly diced apple and plump raisins, creating a comforting balance of texture and flavor in every bite. Infused with a hint of cinnamon and topped with a light sprinkle of coarse sugar for a satisfying crunch, this recipe is easy to follow yet indulgently bakery-worthy. Ready in under 40 minutes, these scones are ideal for breakfast, brunch, or a snack alongside a hot cup of tea or coffee. Prepare to impress with this simple yet luxurious recipe that captures the essence of homemade perfection.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (cold)
- 1 medium Apple (peeled, cored, and diced)
- 0.33 cup Raisins
- 0.33 cup Heavy cream (plus extra for brushing)
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until the mixture resembles coarse crumbs.
Stir in the diced apple and raisins, making sure they're evenly distributed throughout the mixture.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the dough should come together but remain slightly crumbly.
Turn the dough out onto a lightly floured surface and shape it into a round disk about 1 inch thick. Cut the disk into 8 equal wedges.
Place the wedges onto the prepared baking sheet, leaving space between each scone.
Brush the tops of the scones with a little extra heavy cream and, if desired, sprinkle with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or a drizzle of honey.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2045 mg | 89% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 129.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 156 mg | 12% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
