Description
Delight in these tender and flaky Apple Cinnamon Raisin Scones, perfect for a cozy breakfast or afternoon tea. Bursting with sweet raisins and fresh apple pieces, lightly spiced with cinnamon, these scones offer a comforting blend of flavors that celebrate fall baking at its finest.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup chopped apple, peeled and cored
- 1/3 cup raisins
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Topping (optional)
- Additional heavy cream for brushing
- Coarse sugar for sprinkling
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt to ensure even distribution of leavening and spices.
- Cut in butter. Add the cold unsalted butter cubes to the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, ensuring flaky texture.
- Add fruit. Stir in the chopped apple and raisins evenly throughout the mixture for bursts of sweetness and flavor.
- Mix wet ingredients. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract to create a rich liquid mixture.
- Combine wet and dry ingredients. Pour the wet mixture into the dry and gently mix just until a dough forms, taking care not to overmix to maintain tenderness.
- Shape dough. Turn the dough out onto a floured surface and knead gently a few times to bring it together. Pat into an 8-inch circle, about 1-inch thick.
- Cut and arrange. Cut the dough circle into 8 equal wedges and place them spaced apart on the prepared baking sheet.
- Add toppings. Brush the tops of the scones with a bit of heavy cream and sprinkle with coarse sugar if desired for a shiny, sweet crust.
- Bake. Bake in the preheated oven for 18–22 minutes until the scones are golden brown and cooked through.
- Cool and serve. Remove from the oven and let the scones cool slightly on the baking sheet before serving warm.
Notes
- For softer scones, avoid overworking the dough to keep them tender and flaky.
- You can substitute dried cranberries or chopped dates for the raisins for a different fruity twist.
- Granny Smith or Honeycrisp apples work best as they hold their shape and add a nice balance of tartness.
