Apple Cinnamon Raisin Scones
Apple Cinnamon Raisin Scones are the perfect combination of sweet, spicy, and tender. These soft scones are packed with diced apples, plump raisins, and warm cinnamon, making them an ideal treat for breakfast, brunch, or a cozy afternoon snack. The light, buttery texture and hints of apple and cinnamon are guaranteed to satisfy any craving!
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- ½ cup whole milk or heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 apple peeled, cored, and diced into small pieces
- ½ cup raisins
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Add wet ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour this mixture into the flour and butter mixture, stirring just until combined.
- Add apples and raisins: Gently fold in the diced apple and raisins. The dough will be slightly sticky, which is perfect!
- Form the scones: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick round. Use a sharp knife or pizza cutter to slice it into 8 wedges.
- Prepare for baking: Transfer the scone wedges to the prepared baking sheet, leaving some space between them. Sprinkle the tops with coarse sugar for a sweet, crunchy finish.
- Bake: Bake the scones for 18-20 minutes, or until they’re golden brown on top and cooked through.
- Cool and serve: Let the scones cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- If you want a richer flavor, swap the milk for heavy cream.
- You can replace the raisins with dried cranberries or chopped dates if you prefer.
- Make sure the butter is very cold for flaky, tender scones. You can even freeze the cubed butter for a few minutes before using it.
- These scones are best served fresh but can be stored in an airtight container at room temperature for 2-3 days. They also freeze well—just reheat them in the oven to freshen them up.