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Cinnamon Raisin Scones
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1/3 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1/2 cup of raisins
- 1/2 cup of milk
- 1 large egg
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of flour, 1/3 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Stir in 1/2 cup of raisins.
- In a separate bowl, whisk together 1/2 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until the dough comes together.
- Transfer the dough to a floured surface and gently knead it a few times until it holds together. Pat the dough into a circle about 1 inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the scones are golden brown and cooked through.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Cinnamon Raisin Scones have a rich history dating back to the British scone tradition. These delectable treats are a popular choice for breakfast or afternoon tea. The combination of warm cinnamon and sweet raisins creates a delightful flavor that has stood the test of time. Chefs and bakers around the world have put their own unique spin on this classic recipe, adding their personal touch to the traditional scone. Whether enjoyed in a cozy café in London or a bustling bakery in New York City, the aroma of freshly baked cinnamon raisin scones is truly irresistible. For the best version of this dish, look for scones that are moist, flaky, and bursting with plump raisins. The key to getting this recipe right lies in the perfect balance of cinnamon and sweetness, as well as achieving the ideal texture – not too dry, not too crumbly. Whether served with clotted cream and jam or enjoyed on their own, these scones are a timeless indulgence.
30 min
8
280 calories
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