When it comes to breakfast treats, I am not one to turn down a good scone. I typically go for the sweet flavors over the savory, and cinnamon raisin is an absolute classic. Warm spices and plump juicy raisins, what’s not to love? Especially when they’re fresh out of the oven! These homemade Cinnamon Raisin Scones come together in a flash and are sure to have you embracing your inner baker.
The great thing about these scones is that you don’t need any specialty ingredients for the dough. Flour, sugar, salt, baking powder, baking soda, cinnamon, and raisins are sifted together for the the dry ingredients. A generous 3/4 cup of butter is cut in for an irritably rich flavor. Once the dough comes together, knead it on a well-floured surface until no cracks remain. Form it into two disc shapes and slice into 6 pieces. Arrange the scones on a parchment-lined baking sheet and pop then in the oven for just over 15 minutes or until golden.
Slice open a scone while it’s still warm and slather on a thick schemer of butter for a real treat. You’ll want to allow any leftovers to fully cool then store them in an airtight container to keep them fresh and moist. If your house is anything like mine, they’ll be gone in the first day or two— a homemade treat is hard to resist. Give these easy Cinnamon Raisin Scones a try and see for yourself.
Cinnamon Raisin Scones
Ingredients
- 3 cups flour
- ⅓ cup sugar
- 1 teaspoon salt
- 1/2 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- 1 cup raisins
- ¾ cup butter, chilled and cubed
- 1 cup buttermilk
- 1 egg
- 2 teaspoons vanilla
- 1 egg white, beaten
- 2 tablespoons turbinado sugar
Preparation
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- Mix the flour, sugar, salt, baking powder, baking soda, cinnamon, and raisins in a large bowl.
- Add the cubed butter and cut it into the dry ingredients with a fork or pastry cutter.
- In another small bowl, mix together the buttermilk, egg, and vanilla.
- Slowly add the wet ingredients to the flour mixture and mix until just combined. Avoid overmixing.
- Divide dough in two and roll out on a floured surface. Fold dough in half and then in quarters. Roll out again and repeat the folding process to laminate.
- Shape dough into two 6 inch discs and cut each disc into 6 pieces and arrange on the prepared baking sheet.
- Brush with the egg white and sprinkle with the turbinado sugar.
- Bake for 15-17 minutes or until they begin to turn golden brown.
Recipe adapted from Handletheheat.com