Do you love scones? I do! I love pumpkin scones, nutmeg scones, bacon scones, cheddar scones. You get the picture. No more do you need to pay crazy amounts of cash for a scone at your favorite coffee joint. This recipe is so easy to make that you will be hooked. The base recipe is flour, brown sugar, baking powder and soda, salt, butter and sour cream. The rest is up to your imagination! You can go crazy!
This morning I was craving a cinnamon roll something fierce so I decided to give the scone recipe a little cinnamon roll flair. To the base I added 1 1/2 tsp of cinnamon and 1/3 cup raisins and did a half and half of light and dark brown sugars. I whisked together a little milk, powdered sugar and orange extract and VOILA! So tasty that I’m in the process of preventing myself from going downstairs to get another one. Heaven help me.
Preheat the oven to 425. To your food processor add 2 cups of all purpose flour, 1/3 cup packed brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp salt. Give it a few pulses to combine it.
Cut 6 tablespoons of unsalted butter into 1/2 inch cubes. Measure out 1 cup of sour cream and 1/3 cup raisins.
Add the butter to the flour mixture and pulse to combine. Don’t go crazy with the pulsing, even though it’s fun to watch the flour shoot out of the lid. You only want to pulse until you get a crumbly mixture that still has some pea sized chunks of butter. Butter = flaky!
See the butter pearls? That’s good stuff!
Add the sour cream and again just pulse until its combined.
Toss in the raisins and give it a couple more pulses.
On a floured board or counter, pour out the mixture. Notice how crumbly it is? That’s good. You’re going to gather it all together gently by patting the sides and top to make a square.
See how it all came together? Now cut the square to make 8 wedges.
Place on a parchment lined baking sheet. This makes for easier cleanup and the scones won’t burn on the bottoms. I heart parchment paper.
All glazed up and ready to be devoured! I hope you enjoyed this post as much as I did. Now I’m going to go eat another one while no one is watching! 🙂
Cinnamon Raisin Scones with Orange Fondant Glaze
2 c all purpose flour
1/3 c brown sugar, packed
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
6 tbsp cold unsalted butter, cut into 1/2 inch pieces
1 c sour cream
Orange Fondant Glaze (recipe follows)
1) Preheat the oven to 425. Line a baking sheet with parchment paper. Set aside.
2) In the bowl of a food processor add the flour, brown sugar, baking powder, baking soda, cinnamon and salt. Pulse 2 or 3 times to combine.
3) Add the butter to the flour mixture and pulse just to combine where you will still have pea sized pieces of butter.
4) Add the sour cream to the butter mixture and again pulse only to combine.
5) Add the raisins and pulse 2 times.
6) On a floured board or counter top, turn out the flour mixture. Using your hands pat the sides and top to make a square about 1 inch thick. Cut into 8 wedges and place on prepared baking sheet. Bake for 15-17 minutes, or until centers are done. Remove to a wire rack and cool for 5 minutes or so before glazing.
Orange Fondant Glaze
1 1/2 cups sifted powdered sugar
1/4 tsp orange extract
1/8 cup warm milk
1) Sift the powdered sugar into a medium bowl. Add the extract and begin whisking and adding milk until the mixture is thick but pour-able. Using a fork, drizzle large ribbons of glaze over the scones. Allow to set for 5 minutes before eating.