Do you love scones? I sure do! The great thing about this Cinnamon Raisin Scones recipe is that it’s so simple to make and the base recipe can be turned into pumpkin scones, nutmeg scones, bacon scones, and even cheddar scones. This recipe is so easy to make that you will be hooked. 

Why You’ll Love these Cinnamon Raisin Scones

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 teaspoon of cinnamon and 1 cup of golden raisins and dark brown sugar. I whisked together a little fresh orange juice, powdered sugar and orange zest and voila! This delicious treat can be served with a cup of tea or enjoyed with your morning coffee. 

Ingredient in Cinnamon Raisin Scones

• Flour – all purpose flour is used, but you could experiment with whole wheat flour
• Brown Sugar – either golden brown sugar or dark brown sugar will work.
• Baking Powder – adds a little loft to the scones
• Baking Soda – make sure you check your ingredients for freshness.
• Cinnamon – ground cinnamon, but you can also substitute freshly grated nutmeg or even add pumpkin pie spice
• Salt – recipes on FG call for Kosher salt unless otherwise stated. If using table salt, 1/2 the quantity.
• Butter – unsalted cold butter cut into cubes
• Sour Cream – full fat sour cream will work best, but you can experiment with fat-free sour cream. The flavor will vary.
• Raisins – 1 cup of raisins, golden raisins or dark sweet raisins.

Orange Glaze

• Powdered Sugar – sifted powdered sugar or confectioners sugar
• Orange Juice – freshly squeezed or good quality store-bought orange juice
• Orange Zest – zest from an orange is optional, but very tasty

Find the printable recipe card with exact measurements and instructions below.

Step-by-Step Instructions

Preheat the oven to 400ºF.  Line a baking sheet with parchment paper and set aside.

In the bowl of a food processor add the all purpose flour, packed brown sugar, baking powder, baking soda, 1 1/2 teaspoon of cinnamon, and salt. Pulse to combine. You can also use a large bowl and pastry cutter or pastry blender to do the same thing.

Add the very cold butter to the flour mixture and pulse to combine until you get a crumbly mixture that still has some pea sized chunks of butter. 

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

Add the 1 cup raisins and give it a couple more pulses. Conversely, you could just stir them in so they don’t get chopped and are whole.

Turn out the scone dough onto a lightly floured surface. You’ll have a crumbly and sticky dough. Gather it all together gently by patting the sides and top to make a circle.

With a sharp knife, pizza cutter or bench scraper, cut the circle to make 8 equal sized wedges. Place on the prepared baking sheet and bake for 15-17 minutes. Remove and cool slightly on a wire rack.

In a small bowl add the powdered sugar, orange juice, and orange zest and stir to combine. Drizzle the top of the scones with glaze and serve.

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!  🙂

How to Store, Freeze, and Reheat

• For storing – place cinnamon raisin scones in an airtight container or resealable bag at room temperature for 3-4 days.
• For reheating – wrap in aluminum foil tightly and reheat in a moderate oven for 10 minutes.
• How to freeze – put in an airtight container and store in the freezer up to 3 months.

If you like this recipe, try:

• Cinnamon Raisin Bread
• Fresh Strawberry Scones
• Huckleberry Scones
• Brown Butter Carrot Cookies
• Chocolate Gingerbread Croissant Bake
• Cinnamon Swirl Bread