Cinnamon Raisin Scones
Cinnamon Raisin Scones are tender, buttery pastries featuring a hint of warm cinnamon and studded with juicy raisins. Made by cutting cold butter into a cinnamon-spiced flour mixture and enriched with heavy cream and vanilla, these scones have a delicate crumb and lightly crisp edges. The dough is shaped into a circle, sliced into triangles, and topped with cinnamon sugar before baking, giving each scone a sweet, aromatic crust. The final touch is a smooth vanilla glaze, adding a subtle sweetness and shine to complement the scones' soft interior.
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
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 439
% 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.