Sweet scones made with brown sugar, cinnamon and packed with raisins and chocolate chips.
Can I just say how excited it makes me to officially have the green light for baking everyday? Both from my Husband (who doesn’t complain that I am heating up the house while it’s 100 degrees outside) and from the nature (that graces us with mild to cool temperatures). I can finally enjoy it! Summer is never fun for baking and my sweet tooth demands the sugar fix everyday. 🙂
These scones couldn’t be easier to make or more satisfying. I used some of my favorite fall flavors: brown sugar, cinnamon and raisins. All together they make the perfect balance of sweetness and spice. I added 1/4 of a cup of semi-sweet chocolate chips but feel free to skip them.
The base for the scones is my favorite as you can use it for any variation you can think of. Even savory! (Psst, stay tuned for a savory version coming soon! 🙂 ) You simply make the dough and add whatever your heart desires to it.
Making scones is very easy once you learn just a few secrets:
1. use very cold butter
2. use cold milk and combine it quickly
3. do not knead the dough
The cold butter creates the flaky layers in scones and the cold milk helps keep the bits of butter from melting. Once you add the milk, you gently stir it up to combine. There is no kneading the dough. You place mixture on a flat surface, gather into a disk, place on a baking sheet, slice into scones, gently separate the wedges and bake. You don’t need a mixer, just a bowl and a wooden spoon. Super easy!
- 2 c all-purpose flour
- 1/3 c packed light brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 c cold butter , cut into 1/2" cubes
- 1/4 c raisins
- 1/4 c semi-sweet chocolate chips (optional)
- 1/2 c cold milk (I used 2% but whole milk would be great too)
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large mixing bowl whisk together flour, brown sugar, baking powder, cinnamon and salt.
Add butter and cut it in with a fork or a pastry cutter, until the mixture resembles very coarse crumbs with some pea-sized pieces of butter.
Add raisins and chocolate and stir in.
Add milk and stir everything together.
Place the mixture on a lightly floured flat surface.
Gather into a bowl and gently flatten into a disk.
Transfer onto the prepared baking sheet.
With a knife or a side of flat metal spatula, cut the disk into half, then each half into half again and repeat until you have 8 wedges.
Gently pull them away from the center, leaving about 1" space between them.
Bake scones for 15 to 18 minutes or until golden brown.
Cool before serving.
Store in airtight container in room temperature for up to 3 days or freeze for up to 1 month.