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Cinnamon Raisin Scones

These cinnamon raisin scones are lightly sweet and filled with raisins and cinnamon. Light and flaky and drizzled with a cinnamon icing, these scones are perfect for breakfast or an afternoon snack.

Cinnamon raisin scones on white plates.

Scones are a delicious treat that come together easily with basic ingredients. The base of a scone is pretty much always the same; flour, baking powder, milk and butter. If you have those ingredients on hand you can make a scone.

While plain scones are just fine, they are even better when you add a few additional ingredients.

These cinnamon raisin scones have brown sugar, cinnamon and raisins added to the dough. Then they are baked and finished with a light cinnamon drizzle.

Cinnamon icing being drizzled onto a scone.

These cinnamon raisin scones are great for a quick breakfast or for an afternoon snack.

Because these scones are drizzled in a cinnamon icing, they are delicious just as they are, or split open with a smear of butter or sweet cinnamon butter. But if you want to jazz them up a bit more you might want to try this apple butter, or this maple peach whisky jam.

How to make cinnamon raisin scones

Making scones is pretty simple, but there are a couple of key points in making sure they turn out light and fluffy.

Start with very cold butter and use a food processor or pastry blender to cut it into the dry ingredients until it resembles course crumbs. Then stir in the rest of the ingredients just until mixed.

Then you will turn the dough out onto the counter and gently bring it together with your hands before rolling out and cutting into wedges.

HOT TIP: Be careful not to overwork the dough. Handle the dough just enough to bring it together and gently roll it out. Scones that are overworked will be tough and dense.

Place the scones on baking sheet lined with parchment or lightly sprayed with cooking spray and bake just until golden.

HOT TIP: By rolling the dough out on a piece of parchment paper it will reduce the chance of the scones sticking to the counter. It also makes cleanup much easier!

When the scones are done baking, remove from the oven and move them to a cooling rack.

Wait until the scones are almost cool then mix the powdered sugar, 1/2 tsp of cinnamon and the milk. Place the cooling rack on the baking sheet and drizzle the scones with the cinnamon icing.

Placing the cooling rack on the baking sheet will help keep icing off the counter.

Cinnamon raisin scones arranged on a counter.

Do I need to refrigerate scones?

You do not need to refrigerate these scones. Simply store in an airtight container. They will keep well for 2-3 days.

Can scones be frozen?

Yes, you can easily freeze these scones. Simply place them in an airtight container or freezer bag. They will keep several months.

Can I make these scones with whole wheat flour?

Yes, you sure can. You may need to increase the milk by a few tablespoons as whole wheat flour tends to be a bit drier than all purpose.

Cinnamon raisin scones with cinnamon icing.

Other recipes you might like

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Cinnamon Raisin Scones

Light and flaky these scones are filled with plump raisins and drizzled with a cinnamon icing. These scones are perfect for breakfast or an afternoon snack.
4.67 from 9 votes
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Course: Biscuits & Muffins
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 379kcal
Author: Deanna


  • 2.5 Cups Flour
  • 1 Tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 Cup Butter Cold, cut into cubes
  • 1/2 Cup Brown sugar
  • 1/2 Cup Raisins
  • 1 tsp Cinnamon
  • 1 – 1 1/4 Cups Milk

Cinnamon Icing

  • 1/2 Cup Powdered sugar
  • 1/2 tsp Cinnamon
  • 1 tbsp + 1 tsp Milk


  • Preheat oven to 400 degrees
  • Place the flour, baking powder, sale and butter in a food processor and pulse until it resembles course crumbs. If you do not have a food processor you can use a pastry blender to cut the butter into the dry ingredients.
  • Dump the flour mixture into a large bowl and stir in the brown sugar, raisins and cinnamon.
  • Add 1 cup of milk and stir just until combined, if there are any dry spots add up to an additional 1/4 cup of milk. You want a dough that is slightly sticky (not dry) when you turn it onto the counter.
  • Place a piece of parchement on the counter and lightly dust with flour. Turn the dough out onto the counter and bring it together with your hands. If you don't have parchement you can simply flour the counter top.
  • Lightly dust the top of the dough with flour and roll out to approximately a 9 inch circle
  • Using a sharp knife, cut into 8 wedges. (A pizza cutter works well for this too)
  • Place the wedges on a parchment lined baking sheet and bake for 20 minutes, or until lightly golden.
  • Remove from the oven and move the scones to a cooling rack
  • When the scones are almost cool, place the scones and cooling rack onto the baking sheet and drizzle with the cinnamon icing.
  • Cinnamon Icing
  • In a small bowl, mix the powdered sugar, milk and cinnamon. It may seem thick at first, but just keep stirring and it will thin out so you can drizzle it.


Your dough should feel a bit sticky when you turn it onto the counter.  Once you flour the counter and flour the top of the dough as you roll it will be perfect.
Starting with a slightly stickier dough will result in scones that will rise higher and retain more moisture when baked. 
I always use the full 1 1/4 cups milk and they are perfect. 


Calories: 379kcal | Carbohydrates: 61g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 273mg | Potassium: 337mg | Fiber: 2g | Sugar: 23g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg
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Monday 21st of December 2020

These are soooo yummy. The only change I would suggest is to double the recipe. You're going to want more. ;)


Tuesday 22nd of December 2020

I can always agree with doubling a recipe! Glad you enjoyed them.

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