A good scone should rise tall, split along its natural seam, and be tender enough to eat without butter, though you’ll want butter anyway. These cinnamon kismis scones deliver that. They’re flaky on the outside, soft and fluffy inside, and studded with plump raisins and warm spice.
Scones have a reputation for being fussy, and mostly it comes down to two things: keeping the butter cold and handling the dough as little as possible. Once those two habits click, you can have a tray in the oven in 20 minutes.
Bake them for a weekend breakfast, an afternoon tea, or when someone’s coming over and you want the house to smell welcoming. They’re best warm from the oven, but they hold up well for a day or two.
Why You’ll Love This Recipe
- Genuinely fluffy. Cold butter and a hot oven give you tall, layered scones, not dense biscuits.
- Fast. About 20 minutes of prep, and no yeast, no proofing, no rolling and folding.
- Plump, juicy kismis. Soaking the raisins first keeps them soft instead of chewy and burnt.
- Cinnamon in every bite. The spice goes into the dough and onto the crackly sugar top.
- Freezer-friendly. Shape them now and bake them whenever you like.
Ingredient Notes
All-purpose flour. It gives scones the right balance of structure and tenderness. Measure by weight if you can, or spoon the flour into the cup and level it off. Scooping straight from the bag packs in too much and makes dry scones.
Cold butter. This is the most important ingredient. The butter melts in the oven and releases steam, which creates the flaky layers. Keep it in the fridge until the moment you use it. Salted works if you cut the added salt by half.
Kismis (raisins). Dark or golden both work. Soak them in warm water for 10 minutes and pat them dry. Sultanas, currants, or chopped dates are fine substitutes.
Baking powder. Check the date on the tin. Old baking powder is the most common reason scones come out flat.
Buttermilk or cream. Buttermilk adds a slight tang and a tender crumb. Heavy cream gives a richer, more cake-like scone. In a pinch, stir 1 1/2 teaspoons of lemon juice into 1/2 cup of milk and let it sit for 5 minutes.
Cinnamon. Ground cinnamon is all you need. If you can find Ceylon cinnamon, it gives a softer, more floral flavour.
The amounts used in this guide, for 8 scones: 2 1/2 cups (315 g) all-purpose flour, 1/4 cup (50 g) sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 cup (115 g) cold butter, 1/2 cup (75 g) kismis, 1 egg, 1/2 cup (120 ml) cold buttermilk or cream, 1 teaspoon vanilla, plus a little extra cream and sugar for the tops.
Step-by-Step Instructions
Prep the oven, tray, and kismis
Heat the oven to 220°C (425°F) and line a baking tray with parchment. A hot oven is what makes scones rise fast before the butter melts away, so don’t skip the preheat. Soak the kismis in warm water for 10 minutes, then drain them well and pat them dry. Wet raisins add extra liquid to the dough and make it sticky.
Mix the dry ingredients and rub in the butter
Whisk the flour, sugar, baking powder, salt, and cinnamon in a large bowl until the colour is even. Cut the cold butter into small cubes and add them to the bowl. Rub the butter into the flour with your fingertips, working quickly and lifting the mixture as you go. Stop when it looks like coarse crumbs with some pea-sized pieces of butter still visible. Those pieces are what make the scones flaky, so resist the urge to rub until it looks like sand. If your hands run warm, pop the bowl in the freezer for 5 minutes.
Add the wet ingredients
Whisk the egg, buttermilk or cream, and vanilla together in a small jug. Stir the drained kismis into the flour mixture, then pour in the liquid all at once. Use a fork or spatula to bring everything together just until no dry flour remains. The dough should look shaggy and slightly rough, and a bit sticky. This is the stage where most scones go wrong. Overmixing develops gluten, which makes scones tough and squat. If you’re unsure, stop earlier.
Shape and cut
Tip the dough onto a lightly floured surface and gently pat it together with your hands. Pat it into a round about 2.5 cm (1 inch) thick, then cut it into 8 wedges with a sharp knife or bench scraper. If you prefer round scones, use a 6 cm (2 1/2 inch) cutter and press straight down without twisting. Twisting seals the edges and stops the scones from rising evenly. Re-pat the scraps once, gently, and cut again.
Top and bake
Arrange the scones on the tray with a little space between them. Brush the tops with cream, being careful not to let it drip down the sides, which can glue the layers together. Sprinkle with cinnamon sugar. Bake for 15 to 18 minutes, until the scones are risen, deep golden on top, and the bottoms sound hollow when tapped. The kitchen will smell strongly of butter and cinnamon. Let them cool on the tray for 5 minutes, since they finish setting as they rest.
Pro Tips
- Freeze the butter. Grating frozen butter into the flour is the fastest way to get tiny, even pieces without warming them up.
- Chill the cut scones. If you have 15 minutes, refrigerate the shaped scones before baking. Colder dough means a taller rise.
- Cut straight down. Use a sharp knife or a floured cutter, and don’t twist or drag. Clean edges let the layers rise freely.
- Use a hot, preheated oven. The initial blast of heat creates steam inside the dough and gives you a big rise.
If your scones rise unevenly or come out dense, the culprit is almost always warm butter or overworked dough. Keep everything cold, stir until just combined, and handle the dough as little as you can.
Storage & Reheating
Scones are best on the day they’re baked. Once completely cooled, store them in an airtight container at room temperature for up to 2 days.
To reheat, warm them in a 160°C (325°F) oven for 5 to 8 minutes to bring back the crisp edges. A microwave works in a pinch (10 to 15 seconds), but the crust will soften.
To freeze unbaked scones, shape and cut them, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen at the same temperature, adding 3 to 5 minutes. Baked scones also freeze well for up to 2 months.
Variations & Substitutions
- Orange cinnamon: add the zest of one orange to the dry ingredients.
- Apple cinnamon: replace half the kismis with finely diced apple.
- Brown sugar: swap the sugar for light brown sugar for a mild caramel flavour.
- Wholemeal: replace up to 1/2 cup of the flour with whole wheat flour for a nuttier scone.
- Glazed: whisk icing sugar with a little milk and drizzle over the cooled scones.
- Nuts: fold in 1/3 cup of chopped walnuts or pecans.
FAQ
Why didn’t my scones rise?
The most likely causes are old baking powder, an oven that wasn’t hot enough, or twisting the cutter. Check the date on your baking powder and make sure the oven is fully preheated.
Why are my scones dry or tough?
They were probably overmixed or baked too long. Stir only until the flour disappears and pull them out as soon as they’re golden. Measuring flour by scooping can also add too much.
Can I make the dough ahead?
Yes. Shape and cut the scones, cover them, and refrigerate for up to 24 hours, or freeze them. Brush with cream just before baking.
Can I make these without buttermilk?
Yes. Use milk with a little lemon juice, plain yogurt thinned with milk, or just heavy cream.
Do I need to soak the kismis?
It’s worth the 10 minutes. Soaked raisins stay soft and juicy, while dry ones can turn hard and scorch on the surface.
Serving Suggestions
- Split warm and spread with salted butter.
- Serve with clotted cream and strawberry or plum jam.
- Pair with a pot of strong tea or milky chai.
- Add a spoonful of lemon curd for a bright contrast.
- Offer alongside fresh fruit and yogurt for brunch.
- Enjoy with a cup of coffee on a slow morning.
Fluffy Cinnamon Kismis Scones
Ingredients
Equipment
Method
- Make the Dough
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Add the cold butter and rub or cut it into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces of butter remaining. Work quickly so the butter stays cold.
- Stir in the drained kismis. In a small bowl, whisk the egg, cold milk, and vanilla. Pour about three-quarters of it into the flour mixture, saving the rest for brushing if you like. Stir gently with a fork until the dough just comes together. It will look shaggy.
- Shape and Chill
- Turn the dough onto a lightly floured surface and knead it just 3 or 4 times, until it holds together. Pat it into a round about 1 1/2 inches (4 cm) thick and 8 inches (20 cm) wide. Do not overwork the dough, or the scones will be tough.
- Cut the round into 8 wedges with a sharp knife, or press out rounds with a floured cutter without twisting. Place them 2 inches (5 cm) apart on the baking sheet. Chill in the freezer for 15 minutes to firm up the butter, which helps the scones rise tall and flaky.
- Bake
- Mix the coarse sugar and cinnamon for the topping. Brush the tops of the scones with the cream and sprinkle with the cinnamon sugar.
- bake
Video
Notes
Do not twist the cutter: Pressing straight down keeps the edges open so the scones rise evenly. Twisting seals the edges and limits the rise.
Soaking the kismis: Soaking keeps them plump and prevents them from pulling moisture from the dough.
Add-ins: Swap half the kismis for dried cranberries, chopped dates, or toasted walnuts.
Make ahead: Freeze the unbaked, cut scones on a tray, then store them in a bag for up to 2 months. Bake straight from the freezer, adding 3 to 5 minutes.
Storage: Keep baked scones in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a 300°F (150°C) oven for 8 to 10 minutes.Serve with: Butter, jam, and clotted cream or whipped cream. Nutrition (per scone) Calories 330 kcal Carbohydrates 47 g Protein 6 g Fat 14 g Saturated fat 8 g Cholesterol 60 mg Sodium 340 mg Potassium 190 mg Fiber 2 g Sugar 16 g
