Cinnamon Raisin Scones
User Reviews
4.7
Cinnamon Raisin Scones
Description
The Cinnamon Raisin Scones combine basic baking ingredients like flour, sugar, baking powder, cinnamon, and salt with cold butter cut into coarse crumbs for a flaky texture. Incorporating heavy cream and vanilla adds moistness and richness, while raisins offer bursts of sweetness throughout. After shaping the dough into an inch-thick circle and cutting into wedges, a cinnamon sugar mixture sprinkled on top creates a sweet, crunchy exterior once baked at 400 degrees Fahrenheit. Finally, a vanilla glaze made from confectioners’ sugar, cream, and vanilla is drizzled over cooled scones, enhancing their tender crumb with a glossy, sweet finish.
These scones can be served warm or at room temperature, ideal for breakfast or afternoon tea. Their soft yet crumbly texture and balanced sweetness make them a satisfying treat on their own or paired with butter or jam.
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons butter cut into 1/4-inch cubes, cold unsalted
- 1 cup heavy cream plus 1 tablespoon for brushing the scones
- 2 teaspoons vanilla extract pure
- 1/2 cup raisins
Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Vanilla Glaze:
- 1 1/4 cups confectioners’ sugar
- 2 tablespoons heavy cream can use whole milk
- 1 teaspoon vanilla extract pure
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the raisins.
- Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1-inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into 8 triangles.
- Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.
- In a small bowl, combine the sugar and cinnamon for the topping. Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with cinnamon and sugar.
- Bake for 18 to 22 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the glaze. In a small bowl, whisk together the confectioners' sugar, heavy cream, and vanilla until smooth. Drizzle glaze generously over the cooled scones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 60mg | 20% |
| Sodium | 227mg | 9% |
| Potassium | 299mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 756IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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