These Cinnamon Raisin Scones are soft and crumbly, with a crisp exterior and buttery crumb. They are perfectly spiced and loaded with California raisins!
¼-½teaspooncinnamon(depending on how strong you want the flavor)
1-2teaspoonsmilk
Instructions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt.
Add cubed butter and work in with a pastry cutter or fork until pea-sized chunks remain.
Add buttermilk and egg and stir until combined. Add California raisins and knead until dough comes together (don't overmix!).
Turn out onto a lightly floured surface and knead just until no longer sticky (tacky is fine but not overly moist and sticky). Shape into a disc roughly 8 inches wide and 3/4-1" thick. Cut into 8 triangles.
Place on prepared baking sheet and brush the tops with milk or cream and sprinkle with granulated sugar if desired.
Bake for 12-15 minutes until light golden brown.
Remove from the oven and let cool for 15-20 minutes before adding the glaze
Cinnamon Glaze
Stir together powdered sugar and cinnamon. Add just enough milk, gradually, until a thick glaze forms. (The thicker it is, the better it will set and firm up on the scones).
Serve.
Notes
Ingredients and Substitutions:
Flour: I haven't tested this recipe with whole wheat flour, but I suspect it would work just fine. I recommend only using up to 50% whole wheat flour
Butter: cold, salted butter will give the best results. If necessary you can substitute with very cold, hard dairy-free margarine blocks but they may not be as crumbly. If you only have unsalted butter, you can add an extra pinch of salt.
Buttermilk: I don't recommend substituting the buttermilk because the acidity helps the scones to rise and yields a flaky, fluffy texture. If needed you can make your own buttermilk.