Cinnamon Raisin Scones – buttery scones filled with cinnamon and raisins and topped with a sweet glaze.
I dreamt about these guys, that’s how they came about. I’ve been working crazy hours and running on very little sleep so I’ve been having the most random dreams ever. So in this dream I was reading a blog about a girl eating scones.
Her scones were filled with all kinds of dried fruit and somehow in my dream remembered that the only dried fruit we have is raisins. I woke up just long enough to decide that I needed raisin scones in my life and then went back to sleep only to dream that we were out of raisins.
It took me a few days to finally make these because THEY HAD TO BE ICED and we didn’t have any powdered sugar.
I ended up using Dorie’s cream scone recipe and just throwing in some cinnamon and sugar. The icing is just milk and powdered sugar mixed until desired consistency.
They turned out just like I’d hoped. My child took one bite, declared them poptarts, and then proceeded to eat every. single. one. of them over the next few days.
Yeah, I know, poptarts. But I have to admit that the texture is almost like the outer “crust” of a poptart.
How To Make Cinnamon Raisin Scones
- Stir egg and heavy cream together
- Whisk flour, sugar, baking powder, salt, and cinnamon together
- Cut butter into flour mixture using fingertips or a pastry blender
- Pour egg and heavy cream mixture over flour mixture and stir with a fork until the dough just comes togther
- Add raisins
- Pat dough into a large circle and cut into wedges
- Bake for 20 – 30 minutes until golden brown
- Cool completely before icing
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Cinnamon Raisin Scones
- 1 egg
- ⅔ cup cold heavy cream
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, cut into small pieces and chilled
- 2 teaspoons cinnamon
- 1 cup raisins
- Center a rack in the oven and preheat the oven to 400F. Line a baking sheet with parchment or a silicone mat.
- Stir the egg and cream together.
- Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Drop in the butter and, using your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-sized pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.
- Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Still in the bowl, gently knead in the raisins by hand, or turn it with a rubber spatula 8 to 10 times.
- Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with 1 piece at a time, pat the dough into a tough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet.
- Bake the scones for 20 to 30 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before icing, if desired.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 436Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 86mgSodium: 356mgCarbohydrates: 59gFiber: 3gSugar: 20gProtein: 7g
Just took out of oven after 20 minutes, may turn my oven down a bit next time but they do look delish. I did change a couple of items. Due to it being snowy outside and using what I had on hand after Christmas baking. I used half and half for cream and added 2 more table spoons of sugar (I enjoy a sweet treat). I also patted them into circles on my sheet with parchment paper, much easier. I plumped my raisins in hot water and then dried them off after a few minutes. I know the recipe says 6 scones but I made 8 smaller ones…just the perfect size for coffee of tea. Will deliver 4 to a neighbor and enjoy the rest. Remember ladies, perfection in looks is nice but not necessary for wonderful taste.
These look right up my alley. Cinnamon raisin bagels were always my favorite so I can just imagine how much I would love them in scone form!