Cinnamon Raisin Scones
I’ve developed a few different scone flavors over the years, but this is by far my favorite! It just brings me right back to being a kid and going through the Hardee’s drive through for breakfast. Sure, they had a biscuit version. But we can save the scone vs. biscuit argument for another time 😉
I’ve always been an oatmeal raisin cookie kinda girl, so this is basically the breakfast version for me. There is just something about the combination of a cinnamon flavored pastry packed full of raisins that really gets me excited! And the glaze on top is the literal icing on the cake!
What you’ll need for the scones:
– 2 3/4 cups flour, plus a little extra (330g)
– 1/3 cup sugar (67g)
– 1 Tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 Tablespoons cinnamon
– 1/2 cup cold butter, diced
– 3/4 cup raisins
– 1 Tablespoon vanilla
– 1/2 cup milk
– 1/2 cup yogurt
What you’ll need for the glaze:
– 1/2 cup powdered sugar (60g)
– 1/4 teaspoon salt
– 1/2 teaspoon cinnamon
– 2 Tablespoons milk
– 1 teaspoon vanilla
What you’ll do:
– Combine flour, sugar, baking soda, baking powder, and cinnamon in a large bowl. Add the cold, diced butter and use your fingers to work the butter into the flour mixture until crumbly. You can also use a dough blender or food processor for this, just dump everything into a large bowl after working in the butter.
– Toss in the raisins.
– Whisk together wet ingredients and gently fold into dry ingredients using a fork. Once it starts to come together, gently dump onto a floured surface and knead a few times until it comes together in a ball.
– Using your hands, gently pat down the dough ball into a disk that is about 1 inch thick. Wrap in plastic and place in the freezer for 1 hour.
– Preheat your oven to 400F and line a baking sheet with parchment.
– Using a knife or bench scraper, divide into 8 equal triangles and place on the lined baking sheet.
– Bake scones for 15-20 minutes or until golden brown.
– While the scones are cooling, combine ingredients for glaze in a small bowl. Once your scones are cool (or until your patience runs out), use a spoon to drizzle over the scones and ENJOY!
