Scones are one of my favourite quick breads and these Cinnamon Raisin Buttermilk Scones were the perfect answer to my craving for cinnamon raisin bread. Super quick and easy, they are an elegant addition to tea time, breakfast, brunch or just for snacking.
I have been wanting to introduce yeast breads for you all to try for a long time now. I just adore baking bread. I’ve been a bit fearful that doing so would be off-putting for those of you who have never tried to work with yeast. It’s really not hard, but it takes some tricks and tips and I will do it!
In the meantime, quick breads are a really nice solution for anyone who would love to be able to make bread, fresh from the oven, fragrant and delicious. And this scone is just the ticket!
Ready in under 30 minutes, these scones are mouth-wateringly delicious! The only caveat I have is that the moisture provided by the buttermilk can be a variable. What you are looking for with this scone dough is that all of the flour come together, but that it is not gooey. You may have to increase the buttermilk, so it is best to add it slowly and if your dough is still floury, slowly add more until the dough comes together.
There are no fancy kitchen tools required to make these, just a bowl and wooden spoon. I cut my dough with a stainless steel bench knife, but any long knife would work if you don’t have a pastry cutter.
I also made a faux clotted cream to go along with my scones…and I drizzled them with a bit of glaze that was just a mixture of powdered sugar and a titch of water, just enough to smooth the glaze. Gosh, they were good!
I hope you’ll try them! They really are easy and delicious!
p.s.: That plate in the photo belonged to Mr. Saucy’s grandmother…isn’t it pretty?
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 rounded tablespoon baking powder
- ½ cup white sugar (plus 1 tablespoon for tops of scones)
- 2 teaspoons cinnamon
- pinch of nutmeg
- ¼ teaspoon salt
- 8 tablespoons butter (this is ½ cup or a full stick)
- 1 cup buttermilk
- ¾ cup raisins
- Preheat oven to 400 degrees F.
- In large bowl mix together flour, baking soda, baking powder, sugar, cinnamon, nutmeg and salt.
- Cut in margarine with pastry cutter or fork until the mixture is crumbly.
- Add buttermilk and raisins and stir to mix. The batter should be stiff but not dry (if the batter is noticeably floury, drizzle a bit more buttermilk into the dough).
- Prepare a baking sheet lined with parchment paper. Lightly flour the surface of the parchment.
- Remove the dough from the bowl onto the parchment. Sprinkle with a bit of flour so your hands won't stick to it. Form the dough into a 9" round (you are not kneading the dough, just forming it into a round).
- Using a bench knife or other knife, cut the dough into six or eight wedges. Using the knife, just push the wedges apart slightly. You want a little bit of room between each scone.
- Sprinkle tops of scones with sugar.
- Bake 15 minutes till golden brown. Remove from oven, allow to cool a bit if you glaze them. Serve warm with jam or Clotted Cream.
- 1 cup heavy whipping cream
- ⅓ cup light sour cream
- 2 tablespoons powdered (confectioners’) sugar, sifted
- Using a whisk attachment on your mixer, whip cream until stiff peaks form.
- Using a large spoon or rubber spatula, fold in the sour cream and powdered sugar just until combined.
- Refrigerate, covered, until ready to serve.
- Make approximately 2 cups or enough to serve 6 to 8.