Description
Delight in these Apple Cinnamon Raisin Scones, a perfect blend of tender, flaky texture with sweet bursts of apples and raisins, warmly spiced with cinnamon and nutmeg. Ideal for breakfast or a cozy afternoon treat, these scones are baked to golden perfection and offer a comforting homemade touch.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- â…“ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
Wet Ingredients
- ½ cup (1 stick) cold unsalted butter, cubed
- 2 large eggs
- â…” cup milk or buttermilk
Additional Ingredients
- 1 cup diced apples (peeled and cored)
- ½ 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 even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and nutmeg until well combined to create a fragrant, spiced base.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients, then use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs, which helps create the flaky texture.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs and milk (or buttermilk) thoroughly to prepare the liquid component of the dough.
- Combine Mixtures: Gently pour the wet ingredients into the dry ingredients and mix carefully, just until combined. Avoid overmixing to keep the scones tender.
- Fold in Fruits: Fold in the diced apples and raisins evenly throughout the dough, ensuring each bite will have bursts of sweetness and flavor.
- Shape Dough: Lightly flour a surface and turn out the dough. Pat it into a 1-inch thick disk, then cut into 8 wedges or rounds, depending on your preference.
- Bake: Place the scone wedges or rounds onto the prepared baking sheet spaced apart. Bake in the preheated oven for 18 to 22 minutes, until they turn golden brown on top and a toothpick inserted comes out clean.
- Cool and Serve: Remove the scones from the oven and transfer to a wire rack to cool slightly before serving. Enjoy warm or at room temperature with butter or jam if desired.
Notes
- Use cold butter to ensure scones have a flaky texture.
- Do not overmix the dough to prevent toughness.
- Buttermilk adds a slight tang and helps the scones rise; milk can be substituted if needed.
- Apples can be peeled or unpeeled based on preference; diced small for even distribution.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
