Apple Cinnamon Raisin Scones

A wedge of Apple Cinnamon Raisin Scone drizzled with white glaze.

5 from 1 vote

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!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Calories: 148kcal

Author: Meryl Downing

Ingredients

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.

Nutrition