Cinnamon Raisin Scones with Walnuts
My love of scones started a few years ago after attending Afternoon Tea at the Drake Hotel in Chicago with a lifelong friend. It’s a memory I’ll always treasure and nothing takes me back there like the smell of a warm scone. This recipe yields about 12 delicious scones, served soft and warm, lightly glazed with icing and paired with a lovely Devonshire cream.
The heavy whipping cream in the recipe doubles for the fat and the liquid, which makes these scones very quick to mix and bake. If Afternoon Tea isn’t your style, these scones make a lovely accompaniment to any breakfast, brunch, or afternoon treat. Have some fun at home and use your best china to create your own tea time and lots of fun memories with family and friends.
Cinnamon Raisin Scones with Walnuts
Yield:
12 scones
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Scone Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup granulated sugar
1⅓ cups heavy whipping cream
1 teaspoon cinnamon
½ cup raisins
½ cup walnuts (chopped)
1 teaspoon vanilla extract
¼ teaspoon cinnamon (for sprinkling)
2 tablespoons granulated sugar (for sprinkling)
Notes: *I like to “plump” the raisins in a small amount of water (just enough to cover the raisins or other dried fruit) in the microwave for about a minute (my microwave is 1000 watts). Drain off the water before adding to the batter.
**If desired, toast the nuts in a skillet and cool them before chopping and adding to the batter. Be careful not to toast them too long, as they can easily burn. Feel free to substitute other nuts, or omit the nuts altogether.
Scone Directions:
Preheat oven to 425°F.
In a mixing bowl, combine flour, baking powder, salt, sugar and cinnamon and stir to mix.
Add vanilla to the cream and then add the cream mixture to the dry ingredients, stirring with a fork or dough whisk until the dough holds together.
Fold in raisins* and nuts**, or any other mix-in ingredients you may desire.
Turn dough out onto a floured surface. Flour the top of the dough and your hands. Pat the dough out into a ten inch circle.
Cut the circle into 12 wedges. Transfer onto a baking sheet that is lined with parchment paper.
Before baking, brush the top of the scones with a little milk and sprinkle with the cinnamon and sugar mixture. (¼ teaspoon cinnamon mixed with 2 tablespoons of granulated sugar)
Bake for 10-12 minutes. Adjust baking time according to your oven. Scones should not be browned or they will be over baked.
Powdered Sugar Glaze Ingredients:
1½ cups powdered sugar
1 teaspoon unsalted butter (melted)
1 tablespoon milk (or more, as needed)
1 teaspoon vanilla extract
Powdered Sugar Glaze:
Measure the powdered sugar in a medium sized bowl. Melt the butter in a small bowl in the microwave. Add to the powdered sugar. Mix in one tablespoon of milk. Stir to see if it is the correct consistency for your liking. You’re looking for the glaze to flow easily over the end of a fork, so if you still need to make it thinner, carefully add milk one teaspoon at a time. Be careful not to add too much milk, a little goes a long way. Also, make sure you let your scones cool before you drizzle the glaze, otherwise the glaze will not hold its shape.
Devonshire Cream Ingredients:
8 ounces cream cheese (room temperature)
½ cup sour cream (room temperature)
1 tablespoon granulated sugar
Devonshire Cream Directions:
Mix all ingredient and beat until well blended.
Serve with scones.
Will keep well in the refrigerator for one week in a sealed container. Delicious!!
Tips and Tricks:
I like to cut my scones into wedges using a pizza cutter, but scones can be cut with a biscuit cutter, if preferred.
I also like to use a silicone pastry brush to apply the milk before baking the scones.
Add fresh fruit, dried fruit, and fruit zest or peel, chocolate chips etc…
Cinnamon may be omitted, or use other spices such as nutmeg, cardamom or pumpkin pie spice, as desired.
As you might guess, these scones are so versatile. Just use your imagination.
Tools:
I’ve included links to some tools and equipment you might find useful for making this recipe.
