Raisin Scones with Cinnamon Glaze
Fluffy and tender, these raisin scones are the perfect afternoon snack or tea time treat! They are easy to make and turn out perfectly moist. A little cinnamon glaze on top guarantees a little sweetness in every bite!
I don’t think I could ever get sick of scones. Once you learn how to make them moist and fluffy, you’ll find yourself making them all the time! I had some extra raisins in the kitchen and thought they would be delicious in scones. The addition of cinnamon makes these scones taste just like cinnamon raisin bread! Add a little glaze for extra sweetness and you have the perfect homemade treat.
Why You’ll Love This Recipe
- Classic recipe. Scones with raisins are the traditional version of the English recipe. You’ll love the chewy sweetness they add to each bite!
- Moist and tender. No dry scones here! Heavy cream and butter provide moisture and guarantee a soft texture.
- Satisfying snack. Whether it’s with your morning coffee or afternoon tea, scones are the perfect treat!
- Versatile. Like many of my scone recipes, they lend themselves well to different mix-ins. Add chopped nuts or chocolate chips with the raisins. You can also use different dried fruit.
Ingredient Notes
- Heavy cream: Use cold heavy cream for a rich flavor and tender texture.
- Butter: Use cold unsalted butter that is grated on a box grater. It’s easier to do if the butter is frozen. Alternatively, cut the butter into 1/4-inch pieces.
- Baking powder: This leavening agent helps the dough rise. Check that it’s fresh and not expired for best results.
- Raisins: Choose whatever raisins are your favorite! Sunmaid or Trader Joe’s medley are my favorite.
- Vanilla: Use pure vanilla extract (not imitation) for depth of flavor.
- Cinnamon: Ground cinnamon is providing much of the flavor so make sure it’s fresh and not expired!
- Confectioners’ sugar: Also known as powdered sugar, this is used to make the icing on top.
Refer to recipe card for ingredient details and measurements.
Recipe Variations
Add different mix-ins. This recipe also tastes delicious with golden raisins or dried currents. For a little crunch, add 1/2 cup chopped nuts to the dough. I suggest walnuts or pecans. If you like chocolate, stir in 1/2 cup chocolate chips instead.
Try a different glaze. A simple vanilla glaze would taste just as delicious! Omit the cinnamon and increase vanilla to 1 teaspoon. Another option is to use the maple glaze from my chai scones or the lemon glaze from my raspberry scones.
Add some rum. Soak the raisins in a 1/4 cup dark rum for 30 minutes. Drain and gently blot the raisins dry before adding them to the dough. I use this method for my Irish bread pudding and it’s delicious!
Make mini scones! Divide the dough in half and shape into two 6-inch discs. Cut each disc into 6 triangles to yield 12 mini scones. Bake at 400 F for 12 to 15 minutes.
How to Make Raisin Scones
- Whisk together the dry ingredients—flour, sugar, cinnamon, baking powder and salt. Add cold, shredded butter and combine.
- In a measuring cup, whisk together cold cream, vanilla and egg. Pour into flour butter mixture.
- Stir wet and dry ingredients just until combined. If it’s too dry add more cream 1 Tablespoon at a time. If it’s too wet, add more flour. Stir in raisins.
- Form dough into an 8-inch disc, about 1 inch thick. Cut into 8 triangles. Place on parchment-lined baking sheet.
- Brush scones with cream and sprinkle with sugar. Keep the scones in the refrigerator while the oven preheats to 400°F. Bake scones for 20 to 22 minutes.
- For the glaze, whisk together the confectioner’s sugar, cinnamon, milk and vanilla. Drizzle over scones and serve.
Expert Tips
Use cold ingredients. This is essential for tender scones. The cold butter contains water that evaporates and releases air bubbles in the dough as it bakes. This allows the scones to rise and creates a flaky texture.
Do not overwork the dough. Combine wet and dry ingredients just until large clumps form. Then work quickly to shape into a disc. The body heat from your hands can warm the dough and cause the gluten to form. This often results in is tough texture.
Make sure the oven is hot! I always wait a few minutes after the oven beeps to make sure it’s truly at 400° F. The temperature is important because that immediate heat helps the scones rise and become fluffy!
Weigh ingredients with a kitchen scale. This is the most accurate way to measure. If you don’t have a scale, be sure to spoon the flour into a measuring cup and level with a knife (don’t pack it down). Too much flour can cause dry and tough scones.
Make Ahead and Storage Tips
Make ahead the dough disc or individually cut scones and wrap in plastic wrap. Store in the refrigerator for up to 48 hours. Brush with cream and sprinkle with sugar before baking.
Store cooled scones in an airtight container at room temperature for up to 3 days. They are best when eaten the day they are baked.
Freeze baked or unbaked scones for up to 3 months. Wrap in plastic wrap and place in an airtight container. If frozen, let the dough sit at room temperature while the oven preheats, then bake from frozen for 22 to 24 minutes.
Recipe FAQ
Check that your baking powder is not expired. It’s also important to use cold butter and make sure the dough is cold. The water in the cold butter evaporates and makes air pockets in the scones.
While scones are crumbly, they should not be dry. The outside should be slightly crisp and the inside moist and tender.
Butter and jam are popular spreads, but clotted cream is the traditional option. I also suggest serving with hot tea or coffee.
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Get the Recipe: Raisin Scones with Cinnamon Glaze
Ingredients
Raisin Scones
- 2 cups (250 g) all purpose flour, measured properly
- 3 Tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 4 Tablespoons (56 g) cold, unsalted butter
- ⅔ to ¾ cup (160 to 180 ml) cold heavy cream, plus more for brushing on top
- 1 large egg, cold
- 1 teaspoon pure vanilla extract, optional
- ⅔ cup raisins
Cinnamon Glaze
- 1 cup (120 g) confectioners’ sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder and salt.
- Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Alternatively, cut butter into small 1/4-inch pieces. Add butter to the flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
- In a separate bowl or measuring cup, whisk together heavy cream, egg and vanilla. Pour the heavy cream mixture into the flour mixture.
- Pour the wet mixture into flour mixture. Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing). If the dough is not forming clumps, add more cream, one Tablespoon at a time. Dough should be slightly sticky. Stir in the raisins.
- Use your hands to form dough into a loose ball. Transfer the dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
- Place scones on prepared baking sheet. Brush the scones with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
- Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
- Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack.
- For the cinnamon glaze, whisk together confectioners’ sugar, cinnamon, milk and vanilla until smooth. Drizzle over scones. Serve warm or wait for glaze to harden and serve at room temperature.
