High Altitude Cinnamon Raisin Scones
Soft and tender cinnamon raisin scones, lightly sweetened with brown sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Pastry Cutter
- Baking Sheet + Parchment Paper
Ingredients
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 4 tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅓ cup light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- 10 tbsp cold unsalted butter, cut into chunks or thin slices
- ¾ cup cold whole milk
- 1 ½ tsp vanilla extract
- ½ cup raisins
- 1 tbsp cream
- 2 ¼ tbsp cinnamon sugar (2 tbsp granulated sugar + 1/4 tsp ground cinnamon)
Instructions
- In a bowl, combine the flour, baking powder, salt, brown sugar, cinnamon and cardamom.
- Add the butter, and use a pastry cutter to cut the butter in until crumbly, and the pieces of butter are no bigger than peas.
- Add the milk, vanilla and raisins, and stir together into a shaggy dough.
- Line a baking sheet with parchment paper, and scrape the dough onto the paper. If the dough is sticky, dust it lightly with a little more flour, and use your hands to shape it into a thick disk, about 7-8 inches in diameter. Set the pan in the freezer to chill for 10 minutes while you preheat the oven.
- Position a rack in the center of the oven, and preheat the oven to 375 F.
- Brush the top of the dough with the cream, and sprinkle with half the cinnamon sugar. Use a bench scraper or a sharp knife to cut the dough into 8 wedges, but do not separate the wedges.
- Bake the scones for 30 minutes.Baker's Note: After about 20 minutes, I take the pan out of the oven, and if the scones are spreading a little too much, I push them back together to help keep their shape. Return the pan to the oven to finish baking the full 30 minutes.
- After 30 minutes, cut the scones again and separate the wedges. They should be baked through, but if they still seem a little doughy in the center, you can bake them for an additional 2-5 minutes.
- Sprinkle with the rest of the cinnamon sugar and serve the scones warm.Baker's Note: If adding icing, drizzle it on while the scones are warm, and wait a few minutes for it to set.
Notes
Store leftover scones in an airtight container at room temperature for up to 3 days.
Optional Icing Recipe: Whisk ingredients together and drizzle over the warm scones, then sprinkle with more cinnamon sugar.
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 - 2 tbsp milk or cream
https://curlygirlkitchen.com/