Cinnamon Raisin Scones
So, I woke up this morning and wanted something to nibble on while drinking my morning coffee. As I rummaged my way through our foodstuffs I came upon the box of raisins and immediately thought “scones”. I took a second look through the cupboards to make sure I had all I needed and finalized on Cinnamon Raisin Scones.
Why did I immediately think scones when I saw the raisins? Well, I think it has to do with my gram again. See, when I was younger she would go to the local Italian Bakery, DiCamillo’s, and their Raisin Scones were one of the items she would always purchase. We’d go back to her house, she would make me a cup of tea with milk and sugar and let me eat one of the scones. It was a pure delight, and now that I am writing this post I remember marveling at the glossy outer layer and would wonder how the bakery could accomplish such shine. During my culinary studies later in life I would come to realize the shine was a product of baking with an egg wash.
So, now that we have the reminiscing out of the way, let’s grab our ingredients.
Now that we have our mise en place, let’s get the oven preheating to 400° F. Now we will put the flour, sugar and baking powder in in our mixing bowl and stir. Next is to put the cold sliced butter in with the flour mixture and cut the butter into the flour with a pastry cutter until you produce little pea sized clumps.
Once the butter is fully incorporated, add the raisins, vanilla, beaten egg and begin to mix. As you start mixing, slowly add the milk. Depending on humidity and your flour you might not need all the milk. While making these Cinnamon Raisin Scones I only needed a little less that half a cup of the 2/3’s cup in the recipe. So, use your judgement. If the dough seems too sticky, just add a bit more flour to bring the dough back together. Once you’re happy with the texture, turn out dough to a floured surface.
Now, because it’s me, I just have to do something different. With these scones I didn’t want to just mix the cinnamon into the dough. No, I really wanted a special touch. Lets make layers of sweet, cinnamony goodness instead of just mixing the cinnamon in the dough. Adds a few steps, but way worth it.
Flatten out dough to a rounded shape and sprinkle with the premixed brown sugar and cinnamon mixture.
Fold by thirds.
Turn a quarter turn and re-flatten and sprinkle with more cinnamon sugar mix.
Fold by thirds again, flatten into a round and cut into wedges.
Place Cinnamon Raisin Scones on a non stick sheet tray or a sheet tray lined with a silpat or parchment paper. Brush with beaten egg yolk.
You’ll want to bake scone for about 15 – 20 minutes or until the egg wash becomes golden brown. As you can see, one scone went missing somewhere as I was taking the pictures. I wonder who it was?
Now you have a choice to make. Icing or no icing, that is the question. I asked the local natives and they all answered with a resounding, “Iced!”. So, icing it is. After allowing the scones to cool, I grabbed the confectioners sugar and milk and looked for an extract. Right up front was rum flavoring, thanks for volunteering. Adding a touch of the rum flavor I whipped up a thick icing and drizzled over the scones. While I was allowing the icing to dry a bit I brewed the morning pot of coffee.
I have to tell ya, these scones almost didn’t make it to the platter for pictures……..and if you’re good at counting you will notice that. These Cinnamon Raisin Scones are light, fluffy and moist and a terrific addition to any lazy weekend morning. Enjoy.
- 2 Cups All Purpose Flour
- 1/3 Cup White Sugar
- 1 Tbsp Baking Powder
- 1/4 tsp salt
- 1/2 Cup butter aka one stick
- 2/3 Cup milk
- 1 Each Egg, Beaten
- 1.5 tsp pure vanilla extract
- 1 Cup Raisins
- 1/4 Cup Brown Sugar
- 1 Tbsp cinnamon
- 1 Each Egg Yolk For egg wash
- 1 Cup Confectioners Sugar
- 1 tsp Rum Extract
- 2 tsp Cold Milk
Preheat oven to 400 degrees.
Place flour, white sugar and baking powder in mixing bowl and stir.
Add sliced stick of butter to flour mixture and cut in until flour looks like smalls peas.
Now put vanilla, raisins and beaten egg into flour mixture and slowly add milk. Stir until ingredients form dough. You might not need all milk and if dough gets too sticky, just add a bit more flour.
Turn out dough to floured surface and flatten round. Mix brown sugar and cinnamon and sprinkle on dough round.
Fold dough by thirds and turn one quarter and flatten again. Sprinkle remaining cinnamon sugar on flattened dough and fold in thirds again.
Flatten folded dough into another round and cut into pie shaped wedges.
Transfer wedges onto prepared baking sheet and brush with egg wash
Bake in preheated oven for 15 to 20 minutes or until egg wash turns golden brown. Remove from oven and let cool. About 30 minutes.
Once cool, mix icing ingredients until thick and drizzle over scones. This step is entirely optional.
Serve and enjoy.