Cinnamon Raisin Scones

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.

Cinnamon Raisin Scones

Cinnamon Raisin Scones is the perfect scone recipe.

3.75 from 4 votes

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Course: Breakfast, Homemade Snack

Cuisine: American, English

Keyword: cinnamon raisin scones, Scones

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Servings: 9

Calories: 407kcal

Author: Laureen King

Ingredients

• 2 1/4 cups all purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar plus 1 tbsp for topping
• 5 Tbsp butter cold, cut into pieces
• 3 ounces cream cheese cold
• 3/4 cup golden raisins
• 1 cup cinnamon chips
• 1 large egg
• 2/3 cup heavy cream plus 1 tbsp for topping
• 1 tsp pure vanilla extract

Instructions

• 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 in raisins and cinnamon chips.
• 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 carefully transfer to prepared baking sheet.
• Brush with heavy cream and sprinkle with sugar.
• Bake 13-16 minutes or until light golden brown.
• Serve warm or at room temperature with Cinnamon Cream Cheese Butter or your favourite preserves and clotted cream.

Notes

Cinnamon Cream Cheese Butter recipe 

Nutrition

Calories: 407kcal | Carbohydrates: 58g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 77mg | Sodium: 309mg | Potassium: 293mg | Fiber: 1g | Sugar: 28g | Vitamin A: 635IU | Vitamin C: 0.5mg | Calcium: 95mg | Iron: 1.9mg

I love the cinnamon chips and raisins in these scones, but you can easily substitute chocolate chips, peanut butter chips or even dried fruit.