Looking for a quick and easy item to make for a delicious breakfast option? Scones are a great choice! There is a great number of flavors of scones out there, but by far my favorite has always been cinnamon raisin. This one-bowl recipe can be put together in less than 30 minutes. These are easy enough to make for those beginning their journey to cooking as well as those who are experts in the kitchen. If you are looking for an easy to make breakfast or snack option, then look no further than these easy cinnamon raisin scones.
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Cinnamon raisin scones
Gather all ingredients and preheat oven to 425°. I find it best to measure all ingredients ahead of time. This will allow you to grab each ingredient and dump it in the bowl as needed. It also prevents ingredients from being missed. Place the flour, sugar, baking powder, and salt into a bowl and whisk together.
Once the mixture is thoroughly mixed, add the butter cubes. Using a pastry blender, slowly incorporate into the flour mixture until it resembles coarse crumbs. This can also be done with two forks or two knives, however, a pastry blender will make this step go faster.
Next, add the raisins and cinnamon. Depending on how much cinnamon flavor you want in your scones you can adjust the amount of cinnamon added. We prefer to have a stronger cinnamon flavor, so we put plenty into the mixture. If you are unsure of how much to add, start with a little and see how you like the flavor. Make a note of how it was and change the amount next time if needed. Stir thoroughly.
Add 2/3 cup of half-and-half and mix slowly to combine. The dough should be just moistened and not too crumbly. If you find the dough to be too dry, add more half-and-half one tablespoon at a time until the dough comes together. If your dough becomes too sticky, add small amounts of flour until it is the right consistency.
Place the dough on a lightly floured surface and knead several times. Pat the dough down until it forms a circle about 1-inch thick. Using a lightly floured knife, cut the dough into 8 equal-sized wedges.
Set wedges onto a parchment paper-lined cookie sheet about 2 inches apart. Bake at 425° until golden, about 12-15 minutes. Let cool on a wire rack. These scones are great when eaten right away or once cooled. My favorite way to eat them is to heat them up slightly, slice them open, and put some butter inside for extra flavor.
- Preheat oven to 425° degrees.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Mix in raisins and cinnamon.
- Stir in 2/3 cup of half-and-half until combined. The mixture should hold together but not be too wet. Add more half-and-half one tablespoon at a time if needed.
- On a lightly floured surface, knead dough gently.
- Press the dough down until it forms a circle approximately 1 inch thick.
- Cut into 8 equal-sized wedges and place on a silicone mat lined cookie sheet.
- Bake until golden brown, about 12-15 minutes. Let cool on a wire rack.