Cinnamon Scones Recipe
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These cinnamon scones are a delicious, whole-grain replacement for store-bought!
If you need something delicious for a nice breakfast or brunch, these mini scones are a great way to go. They pair well with a cup of tea or coffee and aren’t a lot of trouble to make.
This recipe was adapted from The Country Cooking of Ireland
cookbook by Coleman Andrews. It’s one of those coffee table-style cookbooks that tends to impress people when left lying around. You really can’t help but pick it up and mill through it, imagining how the foods in all those amazing pictures must actually taste. Simply put, this book makes you want to cook (and eat!).
NOTE: I used a mini scone pan. But if you don’t have one, you can also use a parchment-lined cookie sheet and simply form these into slightly flattened balls or wedges.
Recipe Variations
- Add a teaspoon of pure vanilla extract if you wish.
- Use dark or golden raisins or a mix of both.
- Sprinkle in one or two tablespoons of orange zest and a teaspoon of orange extract for a new flavor.
- Add some walnuts.
Making A Glaze For Cinnamon Scones
If you want to put a glaze on these scones, you can make one with a bit of powdered sweetener and a tiny bit of milk in a small or medium bowl. Drizzle this over the cooled scones and allow the glaze to set.
Recipe Note
The original recipe called for brushing the scones with egg wash just prior to baking. I omitted this step, and they seemed to be fine. But for die-hard scone enthusiasts, you may want to use the egg wash.
About Cinnamon Scone Ingredients
Whole wheat pastry flour – If you can’t find it at the store, White Whole Wheat Flour is the next best thing.
Sucanat – Coconut sugar or monk fruit work too.
Baking soda – Make sure it’s fresh so it works properly. Old baking soda doesn’t do as well. This is baking soda, not baking powder.
Ground cinnamon – Not cinnamon sugar, just cinnamon.
Unsalted butter – It’s best to work with cold butter.
Raisins – You can use regular or golden raisins, whichever you prefer. You can omit them if you don’t want them or switch them for nuts.
Milk – Use any type of milk you want to use.
Egg – Room temperature eggs work best.
How To Make Cinnamon Scones
Gather and measure all the ingredients and line a baking sheet with parchment paper.
Preheat to 400℉. Whisk together the flour, Sucanat, baking soda, and cinnamon (the dry ingredients) in a large bowl. Add the butter to your flour, and using your hands, really work it into the flour. Take your time with this, as it does make a difference. If you prefer, you can use a pastry cutter or fork to work it into the flour.
Once the flour is ready, mix in the raisins, egg, and milk. This should be like a sticky, soft cookie dough when it’s done.
Divide the dough into 13 equal pieces and either press them into your scone pan or form them into balls and flatten them just slightly on the cookie sheet.
Bake for 11-13 minutes or until golden brown and until a knife inserted into one of them pulls out clean. Cool them on a wire rack or cooling rack.
Storing Cinnamon Scones
These will keep in the fridge for up to 5 days in an airtight container.
Freezing
Wrap these well to avoid freezer burn and freeze for up to 3 months. A freezer bag works well here.
Reheating
Thaw in the fridge. Reheat in a microwave or in the oven.
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Cinnamon Scones Recipe Card
Cinnamon Scones Recipe
Ingredients
- 3 cups whole wheat pastry flour
- ½ cup sucanat (coconut sugar works too)
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ cup unsalted butter (It's best to work with cold butter.)
- ½ cup raisins (These are optional, but tasty)
- ¾ cup milk
- 1 large egg
Instructions
- Gather and measure all the ingredients and line a baking sheet with parchment paper.
- Preheat to 400℉. Whisk together the flour, Sucanat, baking soda, and cinnamon in a large mixing bowl. Add the butter to your flour, and using your hands, really work it into the flour. Take your time with this, as it does make a difference. Once the flour is ready, mix in the raisins, egg, and milk. This should be like a sticky, soft cookie dough when it's done.
- Divide the dough into 13 equal pieces and either press them into your scone pan, or form them into balls and flatten them just slightly on the cookie sheet.
- Bake for 11-13 minutes or until golden brown and until a knife inserted into one of them pulls out clean. Cool them on a cooling rack and enjoy.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted on 5/16/13.
Ireland Trip Update
Today we spent the majority of the day in town. My Mama hadn’t been to the downtown shops here in Cobh yet, so we enjoyed the day and the occasional downpour here as we went from shop to shop. The green Centra sign on the right above the red car is where we did our grocery shopping. The food seems to spoil here a lot faster (fewer pesticides?), so our trips to the Centra store are frequent.
We also took a train tour through town which was very informative on the history of this town. So much so that it’s nearly impossible to remember it all. I do remember that we passed the house of the doctor that was Napoleon’s personal physician. And we got to stop at St. Coleman’s Cathedral. An impressive church that can be seen from nearly all of the downtown area.
We also learned a lot about the Titanic. In fact, we were so inspired by what we learned that we decided to also visit what’s called “The Titanic Experience.”
The broken-down pier you see above is the actual pier that third-class passengers walked along to board the smaller boat that took them to their own separate entrance on the Titanic, which was docked not too far away.
The black and white photo is the building I was standing in when I took that photo. If you can read the sign, we were standing in the same spot that the man on the balcony is standing in (just to the left of the window). Kind of a strange feeling…
We got to see replicas of the rooms on the Titanic. Pretty impressive, even by today’s standards!
On the way back, we got caught in a downpour again. But around here, it seems the rain only lasts for a minute or two. Long enough to hide in a doorway and then be on your way.
I agree 100% that scones demand butter in the recipe. However, 1/2 cup ( or a whole stick) negates the “clean eating” title. Just my opinion.
Kerragh – Depends on your definition of clean eating. Besides, this makes 13 scones. I certainly hope you wouldn’t be eating all 13 in one sitting. That would definitely negate clean eating. 🙂
This looks really good! I can’t wait to give them a try. I think that clean eating also needs to be realistic, and using butter to cook real foods is totally realistic. Organic if you can….
Amy – Exactly! 🙂
These look awesome, I can’t wait to try them! I have made (unclean) scones in the past, and to get the shape without a pan, I would make a giant ball out of the dough, flatten it, and then cut it like a pizza, and then you end up with the slightly awkward triangle-ish shape. Just an idea for anyone without a scone pan!
Courtney – Great idea! 🙂
What is wrong with butter? Clean eating does NOT mean NO FAT! I would be more concerned with the PROCESSED FLOUR if I were you. If butter is not ok then why are you using milk? That is what butter is anyway.
Kristal – I don’t have any processed flour in this recipe. (?)
Butter, in my opinion, is a pretty natural food. Watch your ingredient list just like you would anything else. You are not going to sit down and eat the whole batch and you’re not going to eat them everyday. Everything in moderation! 😉
Annette – Precisely. 🙂
I wonder if these can be made with almond flour and almond or coconut milk. I love scones and reeeeeaaaly miss them. Your pictures and travels are very very interesting. Thank you for sharing!
Celia – I’m not sure that would work with these. But I’ll try to come up with a grain-free scone.
I find if you freeze the butter and then grate it on a grater youget tye perfect sides pieces thru out. I make scones a lot. Almost like my recipe!!! Ill have to try the cinnamon and raisins. We love cinnamon raisin bread, but my daughter can digest the yeast… Thanks
Christie – Nice tip! Thanks!
Hi. Welcome to Ireland. Have you tried Mary’s country kitchen on east beach? It’s a gluten free bakery, but the food is sooo delicious that everyone in my house will demolish anything I bring home!!!! Definitely worth a visit… Have been to Fota wildlife park? It’s a lovely day out and you could bring a picnic!
Ps. The weather shd be a bit warmer by now here by the rain does not let up (:-(
Sinead – Thanks! We’ve been to the Fota park as well as the house. Both were amazing! The rain has been interesting, but I’ll take that over the 35 C. heat we left back home any day. 🙂
Lovely trip photos, glad you’re having a great time. This recipe sounds delish!!
By the way, I found a spelling error. You wrote “fried” instead of “friend” in you opening paragraphs.
Sorry, but I do proofreading. Maybe I should read your stuff before you put it online!! LOL
Laurie – Maybe! Ha! All fixed…
Hi Tiffany! So what do you typically sub for butter then? I am getting ready to try to make chocolate chip cookies (a la Tollhouse!) and clean them up a bit and was going to try to use coconut oil in place of butter.
Thoughts?
Thanks! 🙂
ps- your pics are wonderful!!
Keri O – Thanks! You could definitely try coconut oil or butter. Cookies can be pretty forgiving, so you could also try doing 1/2 coconut oil and 1/2 apple sauce and see how that turns out.
I have got to try this recipe soon! I love scones and also cinnamon and raisins. I am learning so much from your website! And I feel so much better too! And Thank You for sharing your vacation pictures. Ireland is on my bucket list of places I’d like to visit, and your pics and narratives have just been awesome!
Marilyn – Thanks! I’m glad you liked the photos. 🙂 Enjoy the scones!
Substitute avocado for butter and it’s still clean eating (just better without the butter) and won’t change the flavor.
spumoneee – Interesting! Not sure I’d have the courage to try that, but maybe…
willl defintely try this soon! i love scones and these look perfect! thanks!! 🙂
Mikala – I hope you enjoy them. 🙂
These were fantastic! Very moist and so easy to make, definitely a keeper! I’d never had “Sucanat” before, but bought it just for these (I got mine from iherb)
Maya – I’m so happy you enjoyed them! 😀
Perhaps I missed it in the comments, but read and reread the instructions several times and I cannot seem to find any instructions about the actual raisins outside of the ingredient list. ☺️
Dana – Sorry for the confusion! All fixed!