Description
These Apple Cinnamon Raisin Scones are a delightful treat, combining tender, flaky pastry with the warm flavors of cinnamon and nutmeg, sweet bursts of raisins, and fresh diced apples. Perfect for breakfast or afternoon tea, they offer a comforting taste of autumn in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients & Add-ins
- 1/2 cup cold butter, cubed
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1 cup diced apples
- 1/2 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and nutmeg until fully combined.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs, which helps create a flaky texture.
- Whisk Wet Ingredients: In a separate bowl, whisk the eggs together with the milk or buttermilk until well combined to prepare the wet mixture.
- Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients. Stir carefully to combine, being cautious not to overmix to keep the scones tender.
- Add Fruits: Fold in the diced apples and raisins evenly throughout the dough.
- Shape Dough: Turn the dough onto a lightly floured surface and shape it into a roughly 1-inch thick disk. Cut the disk into wedges or rounds according to your preference.
- Bake: Place the scone pieces onto the prepared baking sheet and bake for 18 to 22 minutes or until they turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the scones from the oven and transfer them to a wire rack to cool slightly before serving warm.
Notes
- Using cold butter is crucial for flaky scones; avoid overmixing the dough to prevent tough scones.
- If you don’t have buttermilk, mix 1/2 tablespoon lemon juice or vinegar with milk and let it sit for 5 minutes as a substitute.
- Diced apples can be peeled or unpeeled depending on your preference; firmer apples like Granny Smith are ideal.
- For extra flavor, you can add a simple glaze made of powdered sugar and milk once scones are cooled.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
