Description
These Apple Cinnamon Raisin Scones are a delightful bakery-style treat bursting with fresh diced apples, warm cinnamon, nutmeg, and sweet raisins. Perfectly tender and flaky with a hint of spice, they make an ideal breakfast or snack, best enjoyed fresh from the oven.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 stick (8 tablespoons) cold unsalted butter, cubed
- 2 large eggs
- 3/4 cup milk or buttermilk
Mix-ins
- 1 medium apple, peeled and diced (about 1 cup)
- 1/2 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and nutmeg until well combined.
- Cut in Butter: Add the cold cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs, ensuring the scones are flaky.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs and milk or buttermilk until smooth and combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently stir using a spatula or wooden spoon just until the dough comes together, being careful not to overmix to keep the scones tender.
- Add Apples and Raisins: Fold in the diced apples and raisins, distributing them evenly throughout the dough.
- Shape Dough: On a lightly floured surface, shape the dough into a disc approximately 1 inch thick. Cut the dough into 8 wedges or rounds, depending on your preference.
- Arrange for Baking: Place the scones on the prepared baking sheet, leaving some space between them to allow for rising.
- Bake: Bake in the preheated oven for 18–22 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and allow the scones to cool slightly on a wire rack before serving to bring out the flavors and ensure they hold together.
Notes
- Use cold butter to achieve the flakiest scones.
- Be careful not to overmix the dough to keep the scones tender and light.
- You can substitute raisins with dried cranberries or chopped nuts for variation.
- Serve warm with butter, honey, or jam for extra indulgence.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
