No pain, high gain: Whole Wheat Cinnamon Raisin Scones

As much as I love baking cakes and cookies, I have to admit there is a bit of fussing around that’s to be done there. They are delicate beings! Sieving the dry, blending the wet, carefully beating the batter and in case of cookies, chilling the dough, shaping get what I’m saying! On the other hand, there are these scones. One-bowl mixing, one disk to shape, and then a knife and the oven do the rest for you. Your next job on these – eating! We don’t complain about such tasks now, do we? 🙂

Scones are Scottish tea time treats. The variations are endless and they are limited only by imagination. These are somewhat bread-like but are leavened using baking powder instead of yeast. You can go either sweet or savory – in this case I chose it to be sweet. I’ll be baking the next batch with some sharp cheddar cheese, olives and perhaps sun-dried tomatoes. Yum!

These are perfect for after school snacking and goes very well with a glass of milk. Treat for the kiddos and brownie points for you – I know I scored many with a slice of these! 🙂

A slice of moist, crumbly scone

You’ll need:

  1. 1 Cup Whole Wheat Flour
  2. 1 Cup All Purpose Flour (can replace half of this with either Almond Flour or Rolled Oats)
  3. 1/2 Cup Sugar + 1 TBSP for sprinking (I used unsulphured organic brown)
  4. 2 TSP Aluminum Free Baking Powder
  5. 3/4 TSP Baking Soda
  6. 1 TSP Powdered Cinnamon
  7. 1/8 TSP Salt
  8. 1/2 – 3/4 Cups Raisins
  9. 6 TBSP Cold Butter
  10. 2 TSP Pure Vanilla Extract
  11. 1/3 Cup + 2 TBSP Milk

How to proceed:

  1. Preheat the oven at 370 F (190 Deg C)
  2. Place the flours, baking powder, baking soda, salt and cinnamon powder in a mixing bowl. Mix them together using a whisk or a spatula
  3. Add the butter and work it into the flour mixture until it turns into a bread crumb like texture. You can use a pastry cutter but I just hand mix it
  4. Add the raisins, vanilla extract and 1/3 cup of milk. Form it into a soft dough. If it looks dry, add in an additional TBSP of milk and form it into a smooth dough. Don’t use a heavy hand – we don’t want to knead it!
  5. Transfer to a very lightly floured surface and shape the dough into a disk. Don’t worry about perfect smooth edges!
  6. Prep a baking tray by either greasing it or lining with parchment
  7. Transfer the shaped dough on to the tray. Brush it with the remaining 1 TBSP milk. This gives a glossy finish to the scones
  8. Sprinkle the 1 TBSP sugar evenly over the disk
  9. Run a knife through the disk to slice it into 8 wedges
  10. Place it in the hot oven and bake for 20 – 24 minutes. Ovens vary widely – start watching it after 20 minutes and get it out when the top looks golden brown
  11. Let it cool and separate the wedges

Whole Scone

Serving Suggestions:

Try with:

  • Marmalade or Jelly: For the uncontrollably sweet toothed!
  • Cream Cheese: The creamy tang takes these scones to a whole new level!
  • As is, with a glass of milk: Think cookies and milk!
  • With a side of fresh fruit: I’d put fruit as a side to anything!


Stays nice and fresh for up to three or four days when stored in an airtight container. Refrigerates and reheats beautifully!

Cinnamon Raisin Scones


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