Whole Wheat Cinnamon Raisin Scones

Whole Wheat Cinnamon Raisin Scones need to be your next great weekend baking endeavor! Filled to the brim with warm cinnamon, punchy raisins, and some nuttiness from the white whole wheat flour, you’ll absolutely love how these craggy-edged scones turn out. Just make sure you have a pot of coffee ready to go with them!

Long ago, I fell in love with cinnamon raisin bagels. And by long ago, I mean that I can remember trying to eat them as a 7 year old without a full set of teeth. It took me a long to time to finish things like bagels in those days.

I’ve been meaning to make cinnamon raisin bagels for years but considering my love for bagels, it may be better off for my waistline that I haven’t done so yet.

So you can imagine that I was all about these scones when I found out they were on the agenda at King Arthur Flour’s Blog & Bake that I attended.

And I think I was even more stoked at the idea of them when I learned we would be making them with white whole wheat flour, a flour variety I’ve been curious about for so long.

In short, these scones are awesome. I filled them up with extra ground cinnamon and cinnamon chips and used the scone folding method to work the chips and raisins into the dough, which very nicely distributed them throughout the dough. 

With a slightly crispy exterior and flaky interior, you would never know these warmly spiced scones were made with white whole wheat flour, save for the color. 

Needless to say, I picked up a 5lb bag for myself before I left the King Arthur Flour’s Baker’s Store so you’ll definitely be seeing more recipes with it around here.  And if they all turn out as great as these cinnamon raisin scones did, I’ll be a happy woman.

Whole Wheat Cinnamon Raisin Scones

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Smells Like Home
• Total Time: 45 minutes
• Yield: 1 dozen scones 1x

Print Recipe

Save Recipe Recipe Saved

Description

Whole Wheat Cinnamon Raisin Scones need to be on your next weekend baking list. With some nuttiness that comes from the white whole wheat flour, the magical combination of cinnamon and raisins shines through here.

---

Email me this recipe

Enter your email and we'll send it right to you, plus get new recipes from us regularly!

Send

Recipe saved! Please check your email for your saved recipe.

Ingredients

Units USM Scale 1/2x1x2x

• 2 cups (8 oz) white whole wheat flour
• 2 1/2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 heaping tsp ground cinnamon
• 1/2 tsp table salt
• 1 stick (8 tbsp) unsalted butter, diced and chilled
• 3/4 cup buttermilk
• 1 egg, separated
• 1/2 cup raisins
• 1/4 cup cinnamon chips (optional)
• Sparkling or coarse sugar, for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375° F. Line a baking sheet with parchment paper.
2. Whisk the egg white until lightly foamy in a small bowl and set aside.
3. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Cut in the butter with a pastry blender or two knives. In a separate bowl, whisk the buttermilk and egg yolk together and stir the mixture into the dry ingredients just until a dough forms.
4. Transfer the dough to a lightly floured work surface and fold in the raisins and cinnamon chips with your fingertips. If the dough is too sticky, add a little extra flour, as needed.  Pat the dough into a flat disk about 7 inches in diameter and cut it into 12 wedges.
5. Transfer the dough as a disk (for softer scones) or as individual pieces (for crispier edges) to the baking sheet. Brush the tops of the wedges with the egg wash and sprinkle with some of the sparkling/coarse sugar.
6. Bake for 20 to 27 minutes (on the lower end if you separate the pieces), until they are baked through and are golden brown. Transfer the baking sheet to a wire rack to cool for 10 minutes then transfer the scones to the rack to cool. Serve warm or at room temperature. 

STORAGE: Store scones in an airtight container for up to 3 days.

Notes

adapted from King Arthur Flour

• Prep Time: 20 minutes
• Additional Time: 0 hours
• Cook Time: 25 minutes
• Category: muffins | scones | biscuits
• Cuisine: American

Recipe Card powered by