Cinnamon Raisin Scones with Orange Fondant Glaze

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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.

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

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 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!

See the butter pearls?  That’s good stuff!

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

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.

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.

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

Author: Heather Scholten

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Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Course Baked Goods, Bread, Breakfast

Cuisine All Cuisines, American

Servings 8 Servings

COOK MODEPrevent your screen from going dark

Ingredients

  

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Scones

• 2 cup all purpose flour
• ⅓ 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
• ⅛ cup milk

Get ingredients with

Instructions

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.

Nutrition

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

Keywords bread, breakfast, brunch recipes, Christmas Recipes, cinnamon recipes

Tried this recipe? I’d love to see what you made!
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Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather...

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.