Description
Deliciously warm and tender Cinnamon Scones infused with a perfect blend of cinnamon and a hint of vanilla. These scones are lightly sweetened, flaky, and feature optional juicy raisins or currants, making them ideal for a comforting breakfast or a delightful afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients & Add-ins
- 1/4 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raisins or currants (optional)
- Extra sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined, creating a homogeneous dry mix.
- Cut in Butter: Add the cold cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs, which helps create a flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, egg, and vanilla extract until smooth and well-mixed.
- Form Dough: Pour the wet ingredients into the dry mixture and gently mix just until combined; a few lumps are okay to avoid overworking the dough, which can toughen scones.
- Add Raisins or Currants: If using, fold the raisins or currants into the dough evenly at this stage to distribute the fruit throughout.
- Knead Dough: Transfer the dough onto a floured surface and gently knead it a few times until it forms a cohesive ball, helping develop structure without overworking.
- Shape Scones: Pat the dough into a circle about 1 inch thick. Cut the dough into wedges or use a round cutter to create individual scones.
- Prepare for Baking: Place the scones on the prepared baking sheet, spacing them apart to allow room to rise. Brush the tops lightly with milk and sprinkle extra sugar to add sweetness and a slight crunch.
- Bake: Bake in the preheated oven for 15-20 minutes until the scones are golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Remove the scones from the oven and let them cool slightly on the baking sheet before transferring to a wire rack. Serve warm for the best experience.
Notes
- Use cold butter to ensure the scones are flaky and tender.
- Do not overmix the dough, as it can make the scones tough.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter.
- Raisins or currants are optional but add a nice touch of sweetness and texture.
- Serve warm with butter, clotted cream, or jam for a classic scone experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: British
Keywords: Cinnamon scones, homemade scones, breakfast scones, easy scone recipe, raisins scones, sweet scones, British scones, cinnamon breakfast
