Cinnamon Raisin Scones

Cinnamon Raisin Scones

Ryze Flour

Blue Ryze Flour Bag

Prep / Cook Time

22-25 Minutes

Yield

7-8 scones

Ryze Flour

blue

Ryze Flour Bag
Prep / Cook Time

22-25

Minutes
Yield

7-8

scones
Share
Qty
Ingredients
1 1/2 tsps
flax meal
1 tbsp
very warm water
1 1/2 cups
RYZE Blue Flour Blend add an additional 2 tablespoons of RYZE Blue
1/4 cup
sugar
2 1/2 tsps
baking powder
3/4 tsp
ground cinnamon
1/4 tsp
baking soda
1/4 tsp
salt
6 tbsps
butter, cold, cut into pieces
1/2 cup
buttermilk
1
large egg
1 tsp
vanilla extract
1/2 cup
raisins
Toppings
Qty
Ingredients
2 tablespoons
heavy cream
3 tablespoons
brown sugar
Description

You’ll never be at a loss for a great scone when you have this recipe. These delicate scones can be frozen before baking and baked off as needed. Swap the raisins for another type of dried fruit if desired.  Chopped apricots, dried blueberries or dried cranberries are great choices.

Instructions
  • In a small bowl, combine flax meal and water. Let sit 5 minutes or until thickened.
  • In a large bowl combine Ryze Blue Flour Blend, sugar, baking powder, cinnamon, baking soda, and salt. Mix well. Cut in butter using a pastry cutter or two knives. You can also use a food processor but do not over process.
  • In a separate bowl beat together buttermilk, egg, vanilla extract, and flax mixture. Add the wet mix to the dry ingredients and mix with fork. Fold in the raisins.
  • Turn dough out onto work surface and press together gently until dough is smooth.
  • Press into a 6-inch circle (about ¾-inch thick). Cut into 8 wedges.
  • Chill the dough in freezer for an hour before baking or freezing for future use.
  • While dough is chilling, preheat oven to 400°F.  Line two baking sheets with parchment paper.  Place chilled scones onto prepared baking sheets. Brush tops with heavy cream and sprinkle with sugar.  Bake for 22 to 25 minutes until golden.
  • Baker’s Note: If freezing dough for future use, wrap each scone in plastic wrap and store in a Zip-Lock bag so you can pull them out of freezer as needed (no need to thaw before baking).  Can be stored in freezer for up to two weeks
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