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Cinnamon Raisin Scones with Orange Fondant Glaze

Updated On: Jan 29, 2024

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Cinnamon Raisin Scones with Orange Fondant Glaze. This recipe for scones is so simple to make in a food processor. It only requires a few ingredients that you probably already have in your pantry like: raisins, ground cinnamon, flour, butter, and sour cream. The cinnamon-scented scones are drizzled with a fresh orange fondant glaze that really takes them over the top in deliciousness.

cinnamon raisin scones with orange fondant glaze

Do you love scones?  I do!  I love pumpkin scones, nutmeg scones, bacon scones, cheddar scones.  You get the picture.  Well now you can make coffee shop style scones at home easily.  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!

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.

How to make Cinnamon Raisin Scones

ingredients to make cinnamon raisin scones

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.

butter, sour cream and raisins in cinnamon raisin scones

Cut 6 tablespoons of unsalted butter into 1/2 inch cubes.  Measure out 1 cup of sour cream and 1/3 cup raisins.

how to make cinnamon raisin scones

Add the butter to the flour mixture and pulse to combine.  Don’t pulse too much, 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!

make pea sized butter for cinnamon raisin scones

See the butter pearls?  That’s good stuff!

add sour cream to make flakey and tender scones

Add the sour cream and again just pulse until its combined. Over pulsing will make the scones tough later.

add raisins to the cinnamon scone mixture

Toss in the raisins and give it a couple more pulses. Conversely, you could just stir them in so they don’t get chopped and are whole.

dump scone mixture onto a floured surface

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.

shape the scone mixture into a rough square or circle

See how it all came together?  Now cut the square to make 8 wedges.

cut scones into triangles and alternate on a lined baking sheet

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.

cinnamon raisin scones with orange fondant glaze

The cinnamon raisin scones are 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

Cinnamon Raisin Scones with Orange Fondant Glaze

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 8 Servings



  • 2 cup all purpose flour
  • cup brown sugar packed
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon Kosher salt
  • 6 tablespoons unsalted butter cold, cut into 1/2 inch pieces
  • 1 cup sour cream

Orange Glaze

  • 1 ½ cups sifted powdered sugar
  • 1 teaspoon fresh orange juice
  • cup milk


Cinnamon Raisin Scones

  • Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set aside.
  • 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.
  • Add the butter to the flour mixture and pulse just to combine where you will still have pea sized pieces of butter.
  • Add the sour cream to the butter mixture and again pulse only to combine.
  • Add the raisins and pulse 2 times.
  • 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

  • Sift the powdered sugar into a medium bowl. Add the orange juice and begin whisking and adding milk until the mixture is thick but pourable. Using a fork, drizzle large ribbons of glaze over the scones. Allow to set for 5 minutes before serving.


Calories: 372kcalCarbohydrates: 57gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 40mgSodium: 335mgPotassium: 94mgFiber: 1gSugar: 32gVitamin A: 451IUVitamin C: 1mgCalcium: 111mgIron: 2mg
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

More Yummy Scone Recipes

Fresh Strawberry Scones

Huckleberry Scones

Bacon Cheddar Scones

Cinnamon Yogurt Scones

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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  1. Pingback: Huckleberry Scones - For SRC | Farmgirl Gourmet
  2. Pingback: Fresh Strawberry Scones » Farmgirl Gourmet
  3. That glaze sounds awesome. I bet it really takes the scones to a whole new level of yum. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your scones up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html

  4. Hmmm… wax paper is not the same thing as parchment paper, is it…

  5. Anonymous says:

    I met you with Anjel in the NW seed & pet parking lot…I looked up your blog and have been following it…I made two batches of scones the other night…one blueberry and one cranberry almond-they were delicious! Thanks for the recipe!!!

  6. France@beyondthepeel says:

    Looks great. I love scones!

  7. foodiesonthefly says:

    We LOVE scones too! Thanks for posting 🙂

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