Cinnamon Raisin Scones are a celebration of all things cinnamon. And, who couldn’t use a little celebration right now?
Mr. Tart loves cinnamon. LOVES it. He’ll try pretty much anything cinnamon-flavored, including those weird, special edition Oreo cookies and KitKat bars they keep churning out.
He frequently requests my Cinnamon Streusel Coffee Cake, and I’ve even gotten him to like cinnamon in savory dishes, like these Pomegranate Meatballs a blogger buddy of mine makes.
A few years ago in my pre-blogging days, I whipped up a batch of Cinnamon Raisin Scones during a blizzard.
Husband and I hunkered down to watch the snow swirling outside, nibbling away on the baked treats and sipping warm cups of tea (me) and steaming mugs of hot chocolate (him).
My cinnamon-loving husband devoured them and has begged me to make more ever since.
Which I’d been meaning to do, though I never really seemed to get around to it. And that’s kinda ridiculous, considering they are SO easy to make.
However, the crazy-ass time we’re currently living in, along with my near-fanatical embrace of social distancing (#StayTheFuckHome) has suddenly gifted me with ample baking time, though without a lot of fancy ingredients at my disposal.
Like most of us, I’m pretty much cooking with pantry staples these days, along with the kitchen basics I managed to cram into my fridge before the world started hoarding groceries.
That’s why I decided it was the perfect time to resurrrect — and write down the recipe for — these Cinnamon Raisin Scones!
I have all the ingredients for them already in my kitchen, and I bet you do, too.
These golden, little triangles are pastry perfection. The exterior bakes up with a lightly crispy crust, while the crumb inside remains oh-so-moist and tender, and is just bursting with soft, plump raisins.
Flecks of ground cinnamon generously freckle the dough, and the tops of the scones are sprinkled with cinnamon sugar to for extra cinnamon-y warmth.
I know it’s a little controversial to add glaze to a scone, but I’ve done it once before, so I decided there’s no harm in doing it again.
I whipped up a quick almond glaze to drizzle over the top of the baked Cinnamon Raisin Scones, and the subtle nutty flavor really compliments the hearty cinnamon.
The glaze is completely optional, but I do think it jazzes up the scones a bit.
If you’re going for that rustic, earthy look, though, feel free to leave ’em naked. (Naked’s never bad. *wink*)
The last time I made scones, I did so using the food processor and vowed never to go back to using an old-fashioned pastry blender again.
I stayed true to my word, so these Cinnamon Raisin Scones came together in record time. Even though we all have a LOT of time on our hands these days, I recommend following my lead and hauling out your Cuisinart. It just saves so much time and energy.
Energy you coud use for eating the scones instead of making them.
I also like mixing the dough in the food processor because it allows the butter to stay really cold, which is key to making a light, fluffy scone.
Don’t worry if your scones aren’t the same size. Mine never are, and I think that’s part of their charm. I like my baked goods to look slightly imperfect so people know they’re homemade.
And, if you decide to go the almond glaze route, keep in mind that a little sugary drizzle hides all manner of sins. 🙂
While Cinnamon Raisin Scones aren’t technically a book-inspired recipe, I do think they pair pretty well my latest Quick Look Books post about historical fiction.
I’m pretty sure most of the protagonists from that booklist would have enjoyed a nice scone or two in their time.
Tell me, Tarlets: what delicious treats are you making in the kitchen these days? Are you stress-baking lots of comfort carbs? Or, are you trying your hand at some more complicated culinary recipes?
I’d love to hear what you’re baking and making these days!
Cinnamon Raisin Scones
Ingredients
INGREDIENTS FOR CINNAMON RAISIN SCONES
- 3 cups self-rising flour
- 1/2 cup granulated sugar
- 1 tbsp lemon juice for makeshift buttermilk**
- 1 cup milk for makeshift buttermilk**
- 3/4 cup cold unsalted butter, cut into small pieces
- 1 tbsp ground cinnamon
- 1 egg, beaten
- 3/4 cup raisins
- 1/8 cup milk for brushing
- 2 tbsp granulated sugar for sprinkling
- 1/2 tsp ground cinnamon for sprinkling
INGREDIENTS FOR ALMOND GLAZE
- 1 cup confectioner's sugar
- 1 tsp almond extract
- 1/4 tsp vanilla extract
- 2 tbsp milk
Instructions
PREP INSTRUCTIONS
- Preheat oven to 350F.
- Mix up the makeshift buttermilk: Take a 1-cup measuring unit and add the tablespoon of lemon juice. Then fill up the rest of the cup with milk until you have one full cup of liquid. Whisk lightly and set aside.
- Cut the butter into small cubes, then place back in the fridge to keep cold.
- Beat the egg lightly in small bowl. Set aside.
- Line a baking sheet with parchment paper. Set aside.
- In a small bowl, stir together 2 tbsp granulated sugar and 1/2 tsp ground cinnamon until you have cinnamon sugar, then set aside.
BAKING INSTRUCTIONS
- In the bowl of a food processor, add the flour, sugar, and 1 tbsp ground cinnamon. Pulse a few times to combine ingredients.
- Add the cold butter cubes to the food processor, then pulse 5-7 times to combine. Once the butter is incorporated, the mixture should look like slightly lumpy sand.
- Give the makeshift buttermilk a little whisk, then pour it into the food processor. Pulse 5-7 times to combine.
- Pour the beaten egg to the food processor, then pulse several times, until a large ball of dough has formed and all ingredients are thoroughly combined.
- Once the dough comes together, turn it out onto a well-floured surface. Sprinkle about half the raisins over the dough and gently knead them by hand into the dough, then repeat with remaining raisins. Try to make sure the raisins are evenly distributed throughout the dough. Dust dough with more flour if it sticks to your work surface.
- Knead the raisined dough gently a few times, then form into a large ball. Divide the ball into two pieces, then flatten each piece into a 1-inch thick disc.
- Transfer the discs to your prepared baking sheet and place them next to each other, leaving space in between. Use a serrated knife dipped in flour to cut each disc into eight (about equal) pieces.
- Brush the top of the scones with the 1/8 cup of milk, then sprinkle liberally with the cinnamon sugar you made earlier.
- Bake scones at 350F for 20-25 minutes, until a toothpick inserted into the center of each scone comes out clean.
- Remove baked scones from oven and let cool for about 10 minutes on the baking sheet, then remove scones to a wire rack to finish cooling.
- While the scones are cooling, make the almond glaze: In a small bowl, whisk together the confectioner's sugar, 2 tbsp milk, almond extract, and vanilla extract until combined. The glaze should be thick but pourable.
- Once scones are completely cool, drizzle each with almond glaze. Let scones stand 5-10 minutes to let the glaze set. Serve Cinnamon Raisin Scones at room temperature or slightly warmed.
