Description
These Apple Cinnamon Raisin Scones are a delightful treat perfect for breakfast or a snack. Fluffy and tender with a subtle cinnamon spice, sweet raisins, and juicy diced apples, they offer a comforting flavor combination. Baked to golden perfection, these scones are easy to prepare and ideal for cozy fall mornings or teatime.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup cold unsalted butter (cut into cubes)
- 1 large egg
- 1/2 cup heavy cream (plus more for brushing)
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup peeled and finely diced apple (such as Granny Smith)
- 1/2 cup raisins
Instructions
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the scones don’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
- Cut in the Butter: Add the cold unsalted butter cubes to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces of butter remaining.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, heavy cream, and vanilla extract until smooth.
- Form the Dough: Pour the wet ingredients into the dry ingredients and gently mix just until combined. Avoid overmixing to keep scones tender.
- Add Apples and Raisins: Fold in the peeled and finely diced apples along with the raisins evenly throughout the dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Shape it into an 8-inch round disc using your hands, being careful not to overwork the dough.
- Cut and Arrange Scones: Using a sharp knife, cut the disc into 8 equal wedges. Transfer the wedges onto the prepared baking sheet, spacing them evenly.
- Brush with Cream: Lightly brush the tops of each scone with a bit of heavy cream to help them brown beautifully during baking.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving. Enjoy warm with butter or honey if desired.
Notes
- For extra crunch, sprinkle coarse sugar on top of the scones before baking.
- These scones are best enjoyed warm, paired with butter or a drizzle of honey for added sweetness.
- You can substitute dried cranberries for raisins if you prefer a slightly different fruity flavor.
- Make sure to use cold butter and avoid overmixing to achieve tender and flaky scones.
