Cinnamon Raisin Scones – Two Peas & Their Pod

I love baking and eating scones: strawberry, blueberry, chocolate chip, pumpkin…I could go on and on. They are such a fantastic breakfast treat.

I love these Cinnamon Raisin Scones because they remind me of cinnamon raisin bread, which is my favorite. I actually love cinnamon raisin everything. I know some people aren’t crazy about raisins but I LOVE them, even in cookies?

If you like raisins, you will love this scone recipe. The scones are soft, tender, and dotted with plump, juicy raisins. The scones are finished with a generous sprinkling of cinnamon and sugar AND they have a sweet vanilla glaze.

Enjoy warm with a cup of coffee, tea, or milk. They are great for breakfast, brunch, or anytime!

Scone Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder– make sure your baking powder is fresh!
• Cinnamon
• Salt
• Butter– use unsalted COLD butter that is cut into 1/4-inch cubes, so it’s easy to mix into the dry ingredients.
• Heavy cream– the cream creates rich tender scones. I also like to brush the tops of the scones with heavy cream before they go into the oven.
• Vanilla extract
• Raisins– make sure you use juicy, plump raisins. If your raisins are a little dry, you can soak them in warm water to plump them back up. Drain and pat with a paper towel before mixing into the scones.
• Cinnamon & sugar mixture– sprinkle the scones with cinnamon and sugar before they go into the oven to bring out the best cinnamon sugar flavor.
• Vanilla glaze– the scones are finished with a simple vanilla glaze that is made up of confectioner’s sugar, heavy cream, and vanilla extract.

How to Make Cinnamon Raisin Scones

• 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.

• Use a pastry brush to brush the scones with the additional heavy cream.

• In a small bowl, combine the sugar and cinnamon for the topping. Remove the scones from the freezer. 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.

How to Store

• Scones really are best the day they are made. If you can’t eat them all in one day, you can keep them in an airtight container on the counter for up to 2 days, but fresh are my favorite.
• You can freeze scones, with or without the glaze. Place them in a freezer container or bag. Freeze for up to 2 months. Thaw and enjoy!
• You can also freeze unbaked scones. Freeze before adding the heavy cream and cinnamon sugar mixture. When ready to bake, remove from the freezer and preheat the oven. Brush the scones with heavy cream and the cinnamon sugar mixture. Add a few minutes to the baking time and enjoy.

More Scone Recipes

Scones

Cinnamon Raisin Scones

Soft and tender bakery-style scones with cinnamon, raisins, and a sweet vanilla glaze. If you like cinnamon raisin bread, you will love these scones! They are a great treat for breakfast or brunch.

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 cold unsalted butter, cut into 1/4-inch cubes
• 1 cup heavy cream, plus 1 tablespoon for brushing the scones
• 2 teaspoons pure vanilla extract
• 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 pure vanilla extract

• 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.

Calories: 439kcal, Carbohydrates: 59g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 60mg, Sodium: 227mg, Potassium: 299mg, Fiber: 2g, Sugar: 27g, Vitamin A: 756IU, Vitamin C: 1mg, Calcium: 102mg, Iron: 2mg

Keywords cinnamon, raisin, scones

Have you tried this recipe?

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