Homemade cinnamon raisin scones are moist and buttery, crumbly on the outside. This best ever scone recipe is tastier than any coffee shop scone.
Cinnamon Raisin Scones taste sensational with my recipe for Cinnamon Cream Cheese Butter or your favorite jam. Have you ever ordered a scone that looked amazing in the store display case, only to get a bland, dense and dry scone? With this recipe, you will get the perfect scone, a golden crust and moist inside.
Some essential baking tips you will want to follow for making the perfect scones.
- Butter and cream cheese must be COLD! The cold butter and cream cheese create a flaky texture.
- The heavy cream and egg should be cold as well.
- Cut butter into small cubes and keep refrigerated until you start.
- Use a pastry blender so the butter doesn't warm up while you're cutting it into the flour.
- Don't over mix the dough. Mix only until the dough just comes together.
- After shaping your scones, chill before baking. I let them chill while the oven preheats.
I love the cinnamon chips and raisins in these scones, but you can easily substitute chocolate chips, peanut butter chips or even dried fruit.
Cinnamon Raisin Scones
- 2 ¼ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar plus 1 tablespoon for topping
- 5 tablespoons butter cold, cut into pieces
- 3 ounces cream cheese cold
- ¾ cup golden raisins
- 1 cup cinnamon chips
- 1 large egg
- ⅔ cup heavy cream plus 1 tablespoon for topping
- 1 teaspoon pure vanilla extract
- Preheat oven to 400º F. Line baking sheet with parchment paper.
- In large bowl, whisk together flour, baking powder, salt and granulated sugar.
- Using a pastry blender, cut butter and cream cheese until mixture is course crumbs.
- In small bowl combine together egg, cream and vanilla extract.
- Stir raisins and cinnamon chips into the flour and butter mixture.
- Add cream mixture, stirring until mixture is moistened and just comes together. Do not over mix.
- Turn dough out onto lightly floured surface and pat into 6 inch square.
- Cut into 9 even pieces and transfer to prepared baking sheet.
- Brush with heavy cream and sprinkle generously with sugar.
- Bake 13-16 minutes or until golden brown.
- Serve warm or at room temperature with Cinnamon Cream Cheese Butter or your favorite preserves and clotted cream.