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!
