Cinnamon Raisin Scones

Cinnamon Raisin Scones

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  • Prep Time


  • Total Time


  • Servings



  • cups all-purpose flour

  • cup packed brown sugar

  • 4

    t baking powder

  • 1

    t ground cinnamon

  • cup butter

  • cups Honey Crisp Medley Cereal crushed to 1¾ cups

  • 2

    eggs, beaten

  • ½

    cup buttermilk*

  • ½

    cup raisins

  • 1

    egg, beaten with 1 t water

  • t lemon juice or vinegar and enough milk to equal ½ cup may be substituted


Preheat oven to 400˚. Grease baking sheet. Combine flour, sugar, baking powder and cinnamon in large bowl. Cut in butter until mixture forms coarse crumbs. Add cereal; mix well. Combine two eggs, buttermilk and raisins in separate bowl; add to cereal mixture and stir until dough clings together. Knead on lightly floured surface 5 to 6 strokes. Divide dough in half. Roll or pat each half into a 6" circle, 3/4" thick. Cut each circle into 6 wedges. Separate and place on prepared baking sheet. Brush tops with egg and water mix. Bake 11 to 13 minutes or until golden brown.


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