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Cinnamon Chip Raisin Scones

 Cinnamon Chip Raisin Scones
This creative recipe features raisins and homemade cinnamon "chips" to produce rich, mouthwatering scones. I think they're best served warm with lemon curd or butter and jelly. —Mary Ann Morgan, Cedartown, Georgia
15 ServingsPrep: 45 min. Bake: 15 min.


  • 3 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons shortening
  • 2 teaspoons corn syrup
  • 1-2/3 cups bread or all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter
  • 1/2 cup evaporated milk
  • 1/2 cup raisins
  • Additional evaporated milk


  • In a large bowl, combine the sugar, cinnamon, shortening and corn
  • syrup with a fork until crumbly and evenly blended. Spread onto a
  • foil-lined baking sheet. Bake at 250° for 30-40 minutes or until
  • melted and bubbly. Cool completely; break into small pieces.
  • In a large bowl, combine the flour, sugar, baking powder and salt.
  • Cut in butter until the mixture resembles coarse crumbs. Stir in
  • milk just until moistened. Gently stir in raisins and cinnamon
  • chips.

2 of 2

Cinnamon Chip Raisin Scones (continued)

Directions (continued)

  • Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut
  • with a floured 2-in. biscuit cutter.
  • Line a baking sheet with foil and grease the foil. Place scones 1 in.
  • apart on foil. Brush tops lightly with additional milk. Bake at
  • 400° for 14-16 minutes or until golden brown. Serve warm. Yield:
  • 15 scones.
Nutritional Facts: 1 serving (1 each) equals 130 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 183 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.