Raisin Cinnamon Scones

READY IN: 45mins
Recipe by Frank Troy

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.

Top Review by Late Bloomer

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!

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).

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