Cinnamon Raisin Scones.

Scones can get kind of a bad reputation for being bland or dry. That doesn’t have to be the case and I’ve got the best recipe to prove it! These cinnamon raisin scones are moist and full of flavor on the inside, with a slightly crispy exterior. Besides the taste, what I also love about these scones is how quickly they can be thrown together. As a busy mom, the only recipes that get made around here are the quick ones. I’m a cinnamon raisin fan and I’m always looking for yummy, on-the-go breakfast options and this scone recipe hit the mark perfectly.

Scones are also awesomely versatile. You can add meat and cheese and eat them for breakfast or brunch or add fruits and spices for countless fun dessert versions. I hope you enjoy and would love to hear about which variations are your favorite.

  • Course Breakfast, Brunch, Dessert
  • Cuisine American
  • Prep Time 20 minutes
  • Cook Time 20 minutes
  • Total Time 40 minutes
  • Servings 8 scones


For the Scones.
2 cups all-purpose flour (spooned and leveled)
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter cubed
1/2 cup heavy whipping cream (plus more for brushing scone tops)
1 large egg
1 teaspoon pure vanilla extract
2/3 cup raisins
1 1/2 teaspoons ground cinnamon

For the Vanilla Glaze.
1 cup powered sugar
1-2 tablespoons milk
1/2 teaspoon pure vanilla extract


To Make the Scones.
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or large baking mat and set aside.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cubed butter and use a pasty cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.
3. In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, this is OK!
4. Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten into a 7-inch circle.

Press into a 7 inch round disc.

5. Cut the dough into 8 equal pieces and place them on the prepared baking sheet. Make sure to leave a little room between each piece.

Cut into 8 equal pieces, leaving a little room between each one.

6. Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.
7. Brush the tops of each scone with a little heavy whipping cream. If you’re not adding a glaze, you can top them with coarse sugar if you’d like.
8. Bake at 400 degrees F for 18-22 minutes or until the tops of the scones are lightly browned and cooked through.
9. Remove from the oven and allow to cool completely.

To Make the Vanilla Glaze.
1. In a medium-sized mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined. If the glaze is too thick add more milk, and if it’s too thin add more powdered sugar.
2. Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy!

Fresh from the oven! Let them cool completely before glazing.

Baking Tips.

  • When measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife.
  • Brushing the top of each scone with a little heavy whipping cream before placing them in the oven will help them brown and create a slightly crispy exterior.
  • Cold ingredients are best for this recipe! Make sure your dough is as cold as possible before placing your scones in the oven. I placed mine in the freezer for 5-10 minutes before baking.
  • Store scones in an airtight container at room temperature or in the refrigerator for 3 to 4 days.

Recipe Variations.

If you omit the ground cinnamon and raisins, you’re left with a scone base that you can use by itself or add other ingredients. If you’re adding anything in, I suggest doing so right after you cut the butter and before you mix in the wet ingredients.

Scone Variations.

  • Lemon Poppy Seed: Add the zest of 1 medium lemon and 1/2 tablespoon of poppy seeds
  • Cranberry: Add 2/3 cup of sweetened dried cranberries or 1 cup of chopped fresh cranberries
  • Blueberry: Add 1 cup of fresh blueberries
  • Chocolate Chip: Add 2/3 cup mini semi-sweet chocolate chips
  • Apple Cinnamon: Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 cup chopped apple

Glaze Variations.

  • Lemon Glaze: Omit the vanilla extract and use fresh lemon juice instead of milk
  • Cinnamon Glaze: Add 1/4-1/2 teaspoon of ground cinnamon


2 thoughts on “Cinnamon Raisin Scones.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s