Thursday, June 7, 2012


As you can probably tell from many of my previous posts, scones are starting to be a thing in my kitchen.

With many clients ordering breakfast, I am constantly changing the flavour combinations to keep their daily breakfasts different! Today's was cinnamon raisin, a take off the classic cinnamon bun.

For a great morning treat that are easier to make then homemade cinnamon buns, give these scones a whirl!

Cinnamon Raisin Scones

3 cups flour
3/4 cup butter, cold & dubbed
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup raisins
4 tbsp cinnamon

1. Sift together flour, salt, baking powder & baking soda. Add in sugar.
2. In either a food processor or mixer, add the cold butter (pulse or mix) until the butter and flour appear mealy, with a few pea sizes of butter
3. Using a fork mix in the buttermilk, pulling the dough together. (you could also use a dough hook)
4. Roll out the dough and sprinkle on the cinnamon and raisins.
5. Roll again incorporating the two ingredients throughout.
6. You can either roll the dough into a 3/4inch circle and cut into 8 wedges, or you can roll it out thinner and using a round cutter make circle scones. (If you do the circles, you will end up with about 20 depending on your thickness).
7. Before baking brush with buttermilk and sprinkle with coarse sugar.
8. Bake at 375 for 15-20 minutes.

No comments:

Post a Comment