cinnamon raisin scones

the afternoon i made a bunch of scones and biscuits because we had some heavy cream that i wanted to use up.  first i made cinnamon raisin scones.  i used the basic scone recipe that i’ve used before to make blueberry scones and adapted the recipe to make them with cinnamon and raisins.  i also sprinkled the scones with a cinnamon and sugar mixture which created a really nice sugary crust on the top of the scone.  yummy!

i baked one of the cinnamon raisin scones to try it out and then i froze the rest of it for later.  i also made chocolate chip scones and cream biscuits to freeze along with the cinnamon raisin scones.

we now have a freezer full of scones and biscuits for quick breakfasts and dinners.  yay!

Cinnamon Raisin Scones

adapted from smitten kitchen


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
  • 1/2 cup raisins
  • 1 cup heavy cream


  • 1 tablespoon coarse or raw sugar
  • 1/4 teaspoon ground cinnamon


  1. Adjust oven rack to middle position and heat oven to 425°F.
  2. Place flour, baking powder, sugar, salt , and cinnamon in large bowl.
  3. Use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in raisins.
  4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
  5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
  6. Form scones by pressing the dough into an 8-inch cake pan then turning the dough out onto a lightly floured work surface.  Mix cinnamon and raw sugar together in a small bowl and sprinkle mixture onto the dough.  Cut the dough into 8 wedges with either a knife or bench scraper.
  7. Place wedges on a baking sheet lined with parchment paper or a silpat mat and bake until scone tops are light brown, 10 to 12 minutes.
  8. Cool on wire rack for at least 10 minutes.
  9. Serve warm or at room temperature.

Printer Friendly Recipe: Cinnamon Raisin Scones

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1 Comment

  1. cinnamon sugar scones « miki's kitchen

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