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4.75 from 8 votes

Cinnamon Raisin Scones

Light and flaky and drizzled with a cinnamon icing, these scones are perfect for breakfast or an afternoon snack.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Biscuits & Muffins
Cuisine: American
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