Cinnamon Raisin Scones

Cinnamon Raisin Scones RECIPE

4.2 of 5 (112)
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Nutritional Info
  • Amount Per Serving
  • Calories: 178.5
  • Total Fat: 4.3 g
  • Cholesterol: 36.0 mg
  • Sodium: 372.2 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.5 g

View full nutritional breakdown of Cinnamon Raisin Scones calories by ingredient

This is a Recipe (what's this)


Makes an interesting dessert. Makes an interesting dessert.


    • 1 3/4 cups plus 3 tablespoons whole wheat flour
    • 3 tablespoons sugar
    • 1 tablespoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 2 tablespoon butter
    • 2 tablespoons applesauce
    • 1/2 cup 1% milk
    • 1 egg
    • 1/3 cup raisins


1. In a medium-sized mixing bowl, measure 1 3/4 cup flour, 3 tablespoons sugar, baking powder, cinnamon and salt. Mix together with a large spoon.

2. Melt butter and place in a medium bowl with the applesauce. Add milk, egg and raisins. Stir until ingredients are blended.

3. Add wet ingredients to flour mixture. Stir until dough forms into a ball.

4. Sprinkle the 3 tablespoons flour on a flat surface. Flour your hands well and move dough from bowl to surface. Knead the dough by using the heel of your hand to push the dough away from you. Then with your hands, pull the dough back toward you, folding over as you pull it. Repeat this for about 1 minute.

5. Place the kneaded dough on an ungreased cookie sheet or pizza pan. Pat the dough into an 8" circle. With a knife or pizza cutter, cut the dough into 8 wedges.

6. Place baking sheet in a preheated 425 F oven and bake for 15-20 minutes or until golden brown.

Serves 8.

Reprinted with permission by Public Health Seattle & King County

TAGS:  Desserts |

Member Ratings For This Recipe

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    18 of 18 people found this review helpful
    These are wonderful! Couldn't find my raisins, so I used craisins instead. Cut the cold butter into the flour mixture. I would definitely make these again! - 5/31/09

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    14 of 15 people found this review helpful
    I love these scones! I didn't have raisins, so I threw in some frozen blueberries instead. (I used them while still frozen, as another site advised, and that kept them from bleeeding purple into the dough.) I would definitely make these again and try other variations.Love the whole wheat flour, too! - 2/9/10

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    13 of 14 people found this review helpful

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    11 of 15 people found this review helpful
    The trick to makeing light, flakey, ternder scones: CUT the fat into the dry ingredients and make sure you don't over work the dough. It is ok to have some unmixed flour left in the bowl. That's how I learned to make them and it's never failed me yet. Otherwise, not a bad recipe... - 2/9/10

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    9 of 12 people found this review helpful
    Delightful scone recipe, especially using WW flour. I didn't have raisins, so I added craisins, orange juice and grated orange peel (cut down a little on the milk). Also made a batch with lemon juice, grated lemon peel and poppy seeds. Both were great! Will try poppy seeds with almond flavor too - 2/10/10