Raisin Cinnamon Scones
These raisin cinnamon scones are the perfect blend of warm spices and buttery, flaky goodness, making them an irresistible treat for breakfast or teatime. Infused with aromatic ground cinnamon and studded with plump, sweet raisins, these scones deliver a delightful contrast of flavors and textures in every bite. The recipe features a rich dough made with cold, cubed butter and a touch of heavy cream for ultimate tenderness, while an optional egg wash and cinnamon sugar topping add a golden finish and a hint of crunch. Ready in under 35 minutes, these homemade scones are a breeze to prepare and are best served warm with butter, jam, or clotted cream. Perfect for cozy mornings or elegant brunches, this raisin cinnamon scones recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2.5 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.5 cups Raisins
- 0.75 cups Heavy cream
- 1 teaspoons Vanilla extract
- 1 large Egg (optional, for egg wash)
- 2 teaspoons Cinnamon 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, ground cinnamon, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the dry mixture until it resembles coarse crumbs.
Mix in the raisins to evenly distribute them throughout the flour mixture.
In a small bowl, whisk together the heavy cream and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring gently with a fork until the dough comes together. Be careful not to overmix.
Lightly flour a clean surface and turn the dough out onto it. Gently knead the dough a few times, then shape it into a circle about 1 inch thick and 7 inches in diameter.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Place the wedges on the prepared baking sheet, leaving some space between each scone.
If desired, beat the egg in a small bowl and brush it lightly over the tops of the scones. Sprinkle with cinnamon sugar for extra flavor and crunch.
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 slightly on the baking sheet before transferring them to a wire rack.
Serve warm or at room temperature with butter, cream, or jam, and enjoy!
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 91.4 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 172 mg | 13% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 963 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.
