Cinnamon-Raisin Mini Scones

Cinnamon-Raisin Mini Scones

Petite cinnamon-laced scones get an extra burst of sweetness from plump golden raisins, which are also known as sultanas.

Cinnamon-Raisin Mini Scones
Serves: approximately 18
  • 1¼ cups all-purpose flour
  • 2 tablespoons plus 1 teaspoon granulated sugar, divided
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 2 tablespoons cold unsalted butter, cubed
  • ¼ cup sultanas (golden raisins)
  • ½ cup cold heavy whipping cream, divided
  • ¼ teaspoon vanilla extract
  • 1 large egg
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in raisins.
  3. In a small bowl, whisk together ¼ cup plus 3 tablespoons cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream 1 tablespoon at a time.)
  4. Turn out dough onto a lightly floured surface, and knead gently by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 1½-inch fluted round cutter dipped in flour, cut 18 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  5. In a small bowl, whisk together egg and remaining 1 tablespoon cream until combined. Brush tops of scones with egg mixture. Sprinkle with remaining 1 teaspoon sugar.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 17 to 19 minutes. Serve warm.



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