Raisin Cinnamon Scones

Total Time
45mins
Prep
25 mins
Cook
20 mins

I adapted this recipe from a Extra Light Biscuit recipe in a cook book called Feasting Naturally . I added more wet substances and the outcome was great.

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Ingredients

Nutrition

Directions

  1. Mix dry ingredients in mixing bowl (I use a fork).
  2. cut in butter, and mix with fork until it resembles coarse crumbs.
  3. Add raisins and make sure they are evenly dispersed.
  4. Add honey and yogurt while mixing.
  5. Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
  6. Note: I have made different versions of this recipe (adding dried currants as well as raisins).
Most Helpful

5 5

Just baked this one, what a nice change from heavier scone recipes I've tried, very light and tasty and yes, if you are baking in a convention oven - WATCH THEM! Mine took about 11 minutes. I didn't have vanilla yoghurt so used 4 small multi fruit flavoured ones and all spice versus cinnamon because I was lazy to grind fresh. I didn't use a muffin tin, just blobbed them on a oiled cookie sheet - made 7 nice sized scones that turned out great. Definately a repeat!

4 5

Very good!

3 5

This recipe is more of a cross between a muffin and a scone as found in Australia and NZ being lighter than usual. It is also a wetter mix than your usual scone dough. Despite a large amount of cinnamon, the scones were not obviously cinnamony. I did not have a clean muffin tin available so I just put large tablespoonsfuls on some baking paper which worked well. If you have a convection oven, you will probably find that you only need 8 minutes baking time. I had stopped the oven at 10 minutes to find that the tops had burnt a little.