Name: Cinnamon Raisin Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 Tablespoon butter; 1/2 Tablespoon turbinado sugar; 3/4 cup all purpose flour; 1/8 cup granulated sugar; 1 teaspoon baking powder; 1/8 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup raisins; 1/2 cup heavy cream (cold)

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These Cinnamon Raisin Scones are tender and soft, lightly spiced with cinnamon, filled with plump raisins, brushed with butter, and sweetened with a touch of turbinado sugar topping.

They are perfect alongside a cup of coffee for breakfast or as a small batch dessert!

Cinnamon scones are soft, tender, and slightly fluffy. They are less crumbly and less dry than a traditional scone and they are incredibly delicious, too.

four fluffy golden brown biscuits filled with cinnamon and raisins and topped with coarse sugar and text reading recipe at zonacooks.com cinnamon raisin scones — Raisin Scones

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How to make Cinnamon Raisin Scones

Preheat the oven to 375 degrees F.

Line a small baking sheet with parchment paper.

In a stand mixer bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Stir in the raisins.

flour, sugar, baking powder, salt, cinnamon, and raisins mixed in a bowl

Mix in the heavy cream. Let the mixer run on low to knead gently until a soft dough forms, about 2 minutes. Add in small amounts of flour or heavy cream if needed. You don’t want the dough to be too dry or too sticky.

cinnamon raisin scone dough mixed in a bowl

On a cutting board, form a ball with the dough. Pat it into a circle about 1 inch thick.

raisin scone dough formed into a 1 inch thick circle

Cut the circle into 4 triangles.

cinnamon scone dough cut into 4 triangles

Place them on the prepared baking sheet, spacing them about 2 inches apart.

4 unbaked cinnamon raisin scones on a baking sheet

Melt the butter and brush the tops generously.

melted butter brushed on top of 4 scone dough triangles

Sprinkle with the turbinado sugar.

turbinado sugar sprinkled over butter on cinnamon raisin scone dough triangles

Bake for 20 minutes until lightly browned. Serve warm or at room temperature.

fluffy golden brown scones filled with cinnamon and raisins and topped with coarse sugar and sitting on parchment paper — Cinnamon Raisin Scones Small Batch

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Pumpkin Spice Coffee Cake

This Pumpkin Spice Coffee Cake is moist, fluffy and filled with pumpkin puree, pumpkin pie spices, crumbly cinnamon streusel topping, and drizzled with a sweet glaze. This pumpkin cake smells amazing as it bakes and tastes even better! It looks like a lot of ingredients but you will probably have most of them in your pantry and spice rack already.

Soft Batch Oatmeal Raisin Cookies

These soft and chewy Oatmeal Raisin Cookies are loaded with oats, plump raisins, and cinnamon. They stay soft in the middle with golden brown slightly crunchy edges. These small batch cookies are easy to make, so delicious, and ready in just 30 minutes!

Homemade Cinnamon Swirl Raisin Bread

Homemade Cinnamon Swirl Raisin Bread is full of plump raisins and swirled with sweet sugar and cinnamon. It’s perfect as toast slathered with butter. This recipe makes one loaf and can be frozen.

Yield: 4 scones

Cinnamon Raisin Scones

These Cinnamon Raisin Scones are tender and soft, lightly spiced with cinnamon, filled with plump raisins, brushed with butter, and sweetened with a touch of turbinado sugar topping.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For the raisin scones:

3/4 cup all purpose flour
1/8 cup granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 cup heavy cream (cold)

For the topping:

1 Tablespoon butter
1/2 Tablespoon turbinado sugar

Instructions

Preheat the oven to 375 degrees F.
Line a small baking sheet with parchment paper.
In a stand mixer bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
Stir in the raisins.
Mix in the heavy cream. Let the mixer run on low to knead gently until a soft dough forms, about 2 minutes. Add in small amounts of flour or heavy cream if needed. You don’t want the dough to be too dry or too sticky.
On a cutting board, form a ball with the dough. Pat it into a circle about 1 inch thick.
Cut the circle into 4 triangles.
Place them on the prepared baking sheet, spacing them about 2 inches apart.
Melt the butter and brush the tops generously.
Sprinkle with the turbinado sugar.
Bake for 20 minutes until lightly browned. Serve warm or at room temperature.

Cinnamon Raisin Scones

How to make Cinnamon Raisin Scones