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.
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.
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, ½ teaspoon 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.
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.
Other recipes you might like
Bakery style cranberry lemon scones
Extra large cinnamon rolls
Easy flaky buttermilk biscuits
Cinnamon Raisin Scones
- 2.5 Cups Flour
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ Cup Butter Cold, cut into cubes
- ½ Cup Brown sugar
- ½ Cup Raisins
- 1 teaspoon Cinnamon
- 1 – 1 ¼ Cups Milk
- ½ Cup Powdered sugar
- ½ teaspoon 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 ¼ 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.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe? Please leave me a comment or rating to let me know!
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Saturday 5th of February 2022
I was out of milk so i used coconut milk from a can instead. interesting flavour!! everyone said they were good. thanks for the recipe, and i appreciate the "skip to recipe" button above the requisite write-up haha
Monday 7th of February 2022
So glad you liked them! I'm glad they worked well with the swap, that will be helpful for those that may have a need to swap due to allergies. Thank you!
Saturday 22nd of January 2022
These are delicious. I did have to use a bit more flour than this recipe and less milk (1 c and probably 2 Tbsp, but I could have done without the extra 2 tbsp once all was said and done). The dough stuck to the wax paper and was giving me no end of trouble until I put some more flour in it and got it more malleable. I also did not do the icing - don't need the extra sugar. But they came out very good and I'll make them again!
Wednesday 2nd of February 2022
Thank you so much, I'm glad you enjoyed them!
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.