Description
These Apple Cinnamon Raisin Scones are a perfect blend of tender, flaky pastry enriched with warm cinnamon, sweet raisins, and juicy diced apples. Perfect for breakfast or an afternoon snack, these scones offer a delightful mix of sweet and spice with a buttery finish that will satisfy your craving for homemade baked goods.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 cup cold butter, cubed
- 2 large eggs
- 1/2 cup milk or buttermilk
Additional Ingredients
- 1 cup diced apples (peeled or unpeeled as preferred)
- 1/2 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures even cooking and prevents sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and nutmeg. This combines all the leavening agents and spices evenly.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs. Small pea-sized butter pieces help create a flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs together with the milk or buttermilk. This mixture will moisten the dough and provide richness.
- Mix Wet and Dry: Gently pour the wet ingredients into the dry ingredients. Combine carefully with a spatula or wooden spoon until just incorporated; do not overmix to keep the scones tender.
- Fold in Add-ins: Gently fold the diced apples and raisins into the dough, distributing them evenly without crushing the fruit.
- Shape Dough: Turn the dough out onto a lightly floured surface. Pat it into a disk about 1-inch thick. Use a sharp knife or biscuit cutter to cut into wedges or rounds as preferred.
- Arrange and Bake: Place the shaped dough pieces onto the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 18 to 22 minutes, or until the scones are golden brown on top and cooked through.
- Cool and Serve: Remove the scones from the oven and transfer to a wire rack to cool slightly before serving. They are best enjoyed warm with butter or jam.
Notes
- For extra flavor, try adding a teaspoon of vanilla extract or a pinch of cardamom to the wet ingredients.
- If buttermilk is not available, use milk with a teaspoon of lemon juice or vinegar as a substitute.
- Ensure the butter is very cold before cutting it into the dry ingredients to achieve flaky layers.
- Do not overmix the dough; overworking will result in tough scones.
- Scones can be frozen before baking; thaw in the refrigerator overnight and bake as directed.
