Description
These Apple Cinnamon Raisin Scones are a delightful breakfast treat, combining tender, flaky pastry with sweet raisins and finely diced apples, all infused with warm cinnamon. Baked to a golden perfection, they’re perfect for a cozy morning or afternoon snack alongside your favorite cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 6 tbsp cold unsalted butter, cubed
- 1/2 cup raisins
- 1 cup peeled and finely diced apple (about 1 medium apple)
- 2/3 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the scones bake evenly and don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Cut in Butter: Incorporate the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs, which helps create a flaky texture.
- Add Fruits: Stir in the raisins and finely diced apples until they are evenly distributed throughout the dry mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract to create the wet mixture that will bind the dough.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix just until combined to avoid overworking the dough, which can lead to tough scones.
- Knead Gently: Turn the dough onto a lightly floured surface and knead gently a few times to bring it together, ensuring it remains tender.
- Shape and Cut: Pat the dough into a 1-inch thick circle and cut it into 8 wedges for classic scone shapes.
- Prepare for Baking: Place the wedges on the prepared baking sheet, spacing them apart. Brush the tops lightly with extra heavy cream to promote a golden, shiny finish after baking.
- Bake: Bake for 16-18 minutes, or until the scones are golden brown and cooked through, offering a crisp exterior and soft interior.
- Cool and Serve: Let the scones cool slightly before serving them warm or at room temperature, ideal for enjoying their full flavor and texture.
Notes
- Use cold butter to ensure flaky layers in the scones.
- Do not overmix the dough to keep the scones tender and light.
- Feel free to substitute raisins with currants or dried cranberries for variation.
- Serve with butter, clotted cream, or jam for extra indulgence.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
