Apple Cinnamon Raisin Scones are the perfect little breakfast treat! Loaded with apples, oats, raisins and yogurt, these scones are flakey, buttery and super delicious! They are a wonderful addition to a special occasion brunch, or make a nice semi-healthy treat with a late morning coffee or tea!
- Breakfast to Brunch to Snack Time - A batch of scones can be prepped up in just 15 minutes and your kitchen will smell like the bakery! These Apple Cinnamon Raisin Scones make the perfect addition to a special occasion brunch, but we love them any time! Perfect for a late morning snack, lunch box treat and can be frozen to enjoy later!
- With Healthier Ingredients! - Loaded with healthy apples, plus oats, raisins, yogurt and egg, scones are relatively low in sugar and are a hearty little treat!
- If you Love these Scones, try my Almond Cherry Scones and these Apple Banana Bread Muffins! During apple season, try this Homemade Applesauce for the Freezer too!
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Ingredients & Substitutions
Scones are easy to make at home, with clean ingredients, healthier swaps and lots of apple cinnamon flavor!
- Flour and Oats - Oats reduce the amount of regular flour needed and add a hearty structure to the scones. You could really substitute any kind of flour or use a gluten-free flour mix.
- Brown Sugar - Scones are a sweet treat, but not too sweet with just ¼ cup of brown sugar, plus a bit more in the topping and glaze. Have you tried making Homemade Brown Sugar, it's easy and so delicious!
- Butter - Butter is essential to scone making, and it needs to be cold! As it melts in the oven, it releases stem giving your scones that fluffy flakey texture. Keep your cold ingredients in the fridge until you are ready to mix, you can even chop the butter and set it in the freezer until you're ready.
- Egg - Adds structure and richness to your scones.
- Plain Yogurt - Plain yogurt is a staple ingredient in my kitchen! It binds your scone dough together, but could also be subbed with heavy cream or buttermilk. If you aren't used to using plain yogurt, it's a great substitute for sour cream, and can be flavored with honey, berries and Homemade Almond Granola for your morning parfait. Try it in these Easy Protein Pancakes or use it to make Mediterranean Hummus!
- Cinnamon - Cinnamon and apples are the perfect pair! Some is mixed into the dough while extra cinnamon sugar is sprinkled over the top.
- Raisins - A chewy pop of flavor, you could also substitute different dried fruit such as cherries, cranberries, or golden raisins.
- Apple - These scones have a whole lot of real apple chunks throughout! I used about 1 and a half apples, diced small to total 2 cups. Use any type of apple you like to eat, no need to peel. Try this Apple Cherry Crisp too!
- The Glaze - This very simple icing is made from powdered sugar and a bit of milk. You can use other liquids such as cream, half & half, or even water. Just adjust the amounts so your glaze it just thick enough to drizzle off a spoon.
See recipe card for quantities.
Instructions
Scones are easier than you think to make at home! One bowl, no mixer, just mix, shape, cut and bake!
Step 1 - Whisk the dry ingredients together in a bowl.
Keep your cold ingredients in the fridge until you're ready! COLD ingredients, especially cold butter, are the secret to successful scones!
Step 2 - Chop the butter into small pieces with a knife and add it to the dry ingredients.
With a pastry cutter, a fork, or your hands, work the butter into the flour mixture.
Step 3 - Chop your apples into tiny pieces. Cut your apples first in thin slices, then matchsticks, and finally dice them into small pieces.
Add all your other ingredients and stir to incorporate.
Step 4 - Use your hands to work the batter into a ball of dough.
Don't over mix, but flip and squash your dough until it sucks up all the flour and forms a ball.
Step 5 - Line a baking sheet with parchment paper and a little flour. Cut the ball in half and form into two round disks.
Cut the disks into 8 wedges, not cutting all the way through, and leaving the circle intact.
Step 6 - Mix the cinnamon and sugar together and sprinkle over the scones.
Step 7 - Bake at 400°F for about 25 minutes until golden.
Allow to cool slightly and cut the wedges all the way apart with a knife.
Step 8 - Mix the powdered sugar and milk together until thick enough to just drizzle off a spoon over the scones.
Helpful Tips
- Cold Ingredients - Most importantly in scone making, keep your ingredients cold, especially the butter. You can even chop the butter and set it in the freezer while you prepare everything else. Or freeze the butter and grate it with a box grater! Warm butter can cause your scones to spread instead of rise. Work quickly so your hands don't warm the dough.
- Use Your Hands - When you're mixing up your scone batter, it's going to seem too dry. This is when to use clean hands, flipping and squashing the dough until all the flour is incorporated and you can form it into a ball. Don't over mix, you don't want the warmth of your hands to melt the butter. Just get everything incorporated, a few lumps and bumps are ok!
- Chill the Dough - You don't have to chill the dough, but it doesn't hurt. So if you're waiting for your oven to preheat, pop the dough in the fridge.
- Don't Separate the Scones - I like baking the scones together in the round shape. It holds them up, keeping them from spreading too much and makes for soft chewy interiors. Cut and separate the scones fully after they have baked and slightly cooled.
- Portioning and Sizing - These are mini-sized scones, which I think are the perfect size! I divided the dough into 2 disks, each disk cut into 8 wedges for 16 smaller scones, but you could do this however you like! One large disk could be cut into 8 larger scone wedges, or 2 disks could be cut into 6 wedges each.
- Make Ahead - Scone dough can be made ahead. Just form it into the two discs and wrap in plastic wrap, then refrigerate a day ahead or freeze in a container or freezer bag. Allow it to thaw in the fridge or on the counter until you can cut through it with a knife. You still want your dough cold when you are ready to bake!
- Storage and Freezing - Store extra baked scones in an airtight container on the counter for 2 to 3 days or in the freezer for up to 3 months.
Pair Scones With
Scones round out the perfect brunch menu with an egg dish, fruit and a salad! They are also a simple breakfast with yogurt, fruit and coffee!
Recipe FAQs
You definitely want to keep your scone dough cold, especially the butter. You don't necessarily have to chill the dough, but it doesn't hurt! Keep the butter in the fridge until you need it, or even pop it in the freezer for a bit. Chilling the dough before or after portioning and shaping, is a good idea to make sure the butter is cold before heading into the oven.
You can use regular or Greek plain yogurt for this recipe, or substitute heavy cream or even buttermilk for a slightly tangier flavor.
You want the glaze to be as thick as you can get it to drizzle off a spoon. Too thin and it will just disappear into the scones. Too thick and you won't be able to drizzle it. Add powdered sugar if it's too thin, and add milk, cream, or water if it's too thick. Add just a little at a time!
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Apple Cinnamon Raisin Scones
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Print Pin RateIngredients
- 1½ cups flour
- ¾ cup regular rolled oats
- ¼ cup brown sugar
- 1 Tablespoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 6 Tablespoons butter cold, chopped
- 1 egg
- ½ cup plain yogurt
- 2 cups apple chopped very small, from about 1½ apples
- ½ cup raisins
Topping
- ½ teaspoon cinnamon
- 1 teaspoon sugar
For the Icing
- ¼ cup powdered sugar
- 1 Tablespoon milk
Instructions
- Preheat oven to 400℉.
- Add all dry ingredients to a large bowl and whisk together.
- Chop the cold butter and add it, mixing it in with a pastry cutter, a fork or your hands. Try to get the butter chunks pea-sized or smaller.
- Add the egg, yogurt, apple and raisins. Mix well with a spatula and then bring the dough together with your hands. Flip and squash it until all the flour is incorporated and you can form it into a ball.
- Turn the dough out onto a large baking sheet lined with parchment paper and sprinkled with flour. Cut the dough in half and form into 2 round disks. Slice each disk into 8 wedges. You don't need to slice all the way through, keep the circle intact.
- Mix the cinnamon sugar topping in a bowl and sprinkle evenly over the tops of the dough.
- Bake 25 minutes. Allow to cool 15 minutes before slicing the wedges fully apart.
- Mix the icing in a small bowl and drizzle over the scones.
Notes
- Keep your Ingredients Cold! - Especially the butter, keep your ingredients in the fridge until you need them. You can put the butter in the freezer a bit before or after chopping or consider chilling the dough for 15 minutes before baking.
- To Chop the Apple - No need to peel, thinly slice the apple, then chop the slices into matchsticks, and finally dice the matchsticks into tiny pieces. Measure 2 cups of finely chopped apple. Any variety of apple is fine.
- Use your hands - The dough is going to seem too dry when you mix it. Use your hands to flip and squash it in the bowl until you incorporate all the flour. Then form it into a ball and turn it out onto the parchment paper lined sheet pan.
- Storage and Freezing - Scone dough can be made ahead, wrapped in plastic and a freezer bag and refrigerated a day ahead or frozen. The baked scones can be stored in an airtight container on the counter for 2 to 3 days, or frozen for up to 3 months.
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