Cinnamon-Raisin Scones



10 servings (serving size: 1 scone)

Recipe from

Oxmoor House

Nutritional Information

Calories 185
Fat 5.5 g
Satfat 3.2 g
Protein 3.9 g
Carbohydrate 30.3 g
Cholesterol 34 mg
Iron 1.5 mg
Sodium 193 mg
Caloriesfromfat 27 %
Fiber 1.2 g
Calcium 69 mg


2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1/3 cup raisins
1/2 cup 1% low-fat milk
1 large egg, lightly beaten
Cooking spray
1 tablespoon 1% low-fat milk
1 tablespoon cinnamon sugar


Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in raisins.

Combine 1/2 cup milk and egg; add to flour mixture, stirring just until moist. (Dough will be sticky.)

Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting to, but not through, bottom of dough. Brush with 1 tablespoon milk; sprinkle with cinnamon sugar.

Bake at 375° for 18 to 20 minutes or until golden. Serve warm.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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