Cinnamon Raisin Scones

When I was little, we used to have some amazing cinnamon raisin scones for special occasions. I decided to recreate them this week. My family loved them so much, I’m making them again this weekend for breakfast.

Cinnamon Raisin Scones

Cinnamon Raisin Scones

In a medium bowl, combine:

  • 2 1/2 C Bisquick
  • 1/4 C sugar
  • 1 1/2 t cinnamon

Using a box grater, grate in

  • 1/4 C cold butter

Using a fork, stir in

  • 1/4 C buttermilk
  • 1 beaten egg
  • 1 t almond extract

Stir in

  • 1 c raisins

When the mixture is completely combined,

  • pat it out into a 9″ circle ¬†and divide it into eight triangles (like cutting a pie). Put the pieces in a circle on a cookie sheet lined with parchment paper.


  • if you have a scone pan, divide the dough into eight equal parts and pat the dough into the greased sections.
Bake at 425 degrees for 12 to 14 minutes.
Cinnamon Raisin Scones

The ones I had growing up always had a glaze. I suppose you could make a glaze out of powdered sugar, milk and almond extract, but I like prefer them warm with butter. YUM!


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