One of my favorite breakfasts to have in the morning is a scone with a hot cup of tea. It makes me feel like a proper grown up having a sophisticated breakfast. I picture myself with a cute plate for my scone, sitting by the window and smiling up at the welcoming morning. In reality, I usually end up eating my scones in the car on the way to work while grumbling about how early it is and forgetting my tea at home. Close enough.
Scones are also a perfectly acceptable breakfast that can be considered moderately healthy – especially when you use whole wheat flour, which this recipe uses. Plus, cinnamon bun raisin scones are a lot healthier than actual cinnamon raisin bun while also keeping all the flavor. I mean, what is the point of having a healthier alternative of something if it doesn’t have that same delicious taste? It’s just a waste of ingredients if you ask me.
You are going to love these cinnamon bun raisin scones because not only are they delicious, but are crazy simple to make. They are light on the mess factor and simple enough to make with kids. The batter is also not as sticky as some scone recipes can be and they do not take very long to bake!
What makes them so delicious? Well, these scones have the perfect amount of sweet butteriness (that’s my new word of the day, like it?) and just the perfect amount of cinnamon and glaze to remind you of a real cinnamon bun. Also, you get a bite of a couple of juicy raisins in every bite. Did I mention the raisins are re-plumped with a cinnamon-infused water so you get an extra dose of cinnamon goodness? These scones are ah-maz-ing!
- ½ cup raisins
- 2 tablespoons water with 1 teaspoon ground cinnamon mixed in
- 2 cups whole wheat flour
- ¼ cup light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 3 tablespoons unsalted butter, chilled and cut into small squares
- ¼ cup unsweetened almond milk
- 2 tablespoons plain yogurt
- 2 teaspoons vanilla extract
- 2 eggs
- 2 teaspoons ground cinnamon
- 2 teaspoons almond milk
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper
- Add the water to the raisins and heat in the microwave for about 20 - 30 seconds to plump the raisins. Set aside to cool.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- Use a pastry cutter or your hands to cut the butter into the flour mixture until the mixture resembles a coarse meal.
- Create a well in the middle of your flour mixture and dd the almond milk, yogurt, extract, eggs and cinnamon.
- Use a fork to mix the wet ingredients to the dry ingredients until completely combined and the dough begins to form. Once the dough starts to form, add the raisins and lightly knead the dough in the bowl to combine any remaining flour on the bottom of the bowl and thoroughly mix in the raisins.
- Lay the dough on your parchment paper and use your hands to form a square approximately 9 inches in diameter.
- Use a pizza cutter to cut into 8 equal pieces and gently pull each piece apart so they are near each other but no longer touching.
- Bake for about 12 - 15 minutes, or until a light golden brown. Set aside on a wire rack to cool.
- While the scones are baking, make the glaze by mixing the almond milk and vanilla together in a small bowl. Slowly add the powdered sugar.
- Drizzle the glaze over the scones. I used a sandwich bag with a corner cut out.