Try these Cranberry Orange Scones next! This post has been sponsored by California Raisins and I was compensated for my time spent creating this recipe. As always, all opinions are my own. There’s nothing better than having a freshly baked Cinnamon Raisin Scone to go alongside that afternoon cup of coffee. Scones have the best combination of textures — a golden, slightly crunchy exterior that gives way to a tender and buttery interior. They are the perfect complement to your favourite hot beverage or a tall glass of milk. These Cinnamon Raisin Scones are made with the help of California Raisins. California Raisins are the closest source of raisins for Canadians, and we love them in both sweet and savoury recipes! They are always plump and sweet — a fabulous way to incorporate more fruit into your diet and the most convenient (no sugar added!) snack. Our kids love throwing a handful into their lunches or swapping out the chocolate chips in this Oatmeal Chocolate Chip Cookies recipe for the best Oatmeal Raisin Cookies. Love raisins? Add them to these Butter Tarts or this Easy Broccoli Salad! For more recipe inspiration, visit californiaraisins.ca.
Ingredients Needed:
Flour: I use all purpose flour in this recipe, but when baking for my family I often swap all purpose for whole wheat in many baking recipes without fail. I recommend only swapping up to 50% of the flour for whole wheat to ensure they stay light and aren’t too dry. Sugar: I have only tested this recipe with granulated sugar, so I cannot comment on swapping for sugar substitutes or brown sugar. If you try it, let me know how it goes! Baking Powder and Baking Soda: I use a combination to ensure the lightest. flakiest scones. Yes, you need them both. Cinnamon: ground cinnamon adds warmth and a bit of spice. Salt: salt is just as important in baking and desserts as it is in savoury dishes. It balances out all the flavors. Cold Salted Butter: cold butter is important here, because the tiny clumps will melt in the oven and create a beautiful flaky texture — absolutely essential in a good scone! California Raisins: to add flavour and texture! Buttermilk: the acidity in buttermilk is key here, and store-bought is the best way. It reacts with the baking soda to product a light and airy scone. Egg: an egg adds structure to the scones and makes them super soft. Glaze: the glaze is made up of powdered sugar, cinnamon and a bit of milk. Add the milk very gradually so that it stays thick!
How to make Cinnamon Raisin Scones:
This is just a brief overview! You’ll find the step-by-step instructions down in the recipe card.
Tips and Tricks:
Choose real butter: I have successfully made these raisin scones with hard, dairy-free margarine but real butter will give the best flavor and texture. However, if you need these to be dairy- free you can swap the butter and choose any non-dairy milk you enjoy drinking. Don’t overwork the dough: the trick to a light and flake scone is not to overwork the dough. Overworking the dough will develop the gluten which will make the scones tough instead of tender. Don’t add too much flour: I said it before and I’ll say it again — don’t add too much flour. When baking scones it’s important to go by feel more than measuring cups. Weighing your flour is the easiest way to start with the right amount, and when kneading you should add just enough so that it is not sticking to your hands when you form the disc. This will keep your scones light and airy.
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