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These cinnamon scones are a delicious, whole-grain replacement for store-bought!
If you need something delicious for a nice breakfast or brunch, these mini scones are a great way to go. They pair well with a cup of tea or coffee and aren’t a lot of trouble to make.
This recipe was adapted from The Country Cooking of Ireland
cookbook by Coleman Andrews. It’s one of those coffee table-style cookbooks that tends to impress people when left lying around. You really can’t help but pick it up and mill through it, imagining how the foods in all those amazing pictures must actually taste. Simply put, this book makes you want to cook (and eat!).
NOTE: I used a mini scone pan. But if you don’t have one, you can also use a parchment-lined cookie sheet and simply form these into slightly flattened ballsor wedges.
Recipe Variations
- Add a teaspoon of pure vanilla extract if you wish.
- Use dark or golden raisins or a mix of both.
- Sprinkle in one or two tablespoons of orange zest and a teaspoon of orange extract for a new flavor.
- Add some walnuts.
Making A Glaze For Cinnamon Scones
If you want to put a glaze on these scones, you can make one with a bit of powdered sweetener and a tiny bit of milk in a small or medium bowl. Drizzle this over the cooled scones and allow the glaze to set.
Recipe Note
The original recipe called for brushing the scones with egg wash just prior to baking. I omitted this step, and they seemed to be fine. But for die-hard scone enthusiasts, you may want to use the egg wash.
About Cinnamon Scone Ingredients
Whole wheat pastry flour – If you can’t find it at the store, White Whole Wheat Flour is the next best thing.
Sucanat– Coconut sugar or monk fruit work too.
Baking soda – Make sure it’s fresh so it works properly. Old baking soda doesn’t do as well. This is baking soda, not baking powder.
Ground cinnamon – Not cinnamon sugar, just cinnamon.
Unsalted butter– It’s best to work with cold butter.
Raisins – You can use regular or golden raisins, whichever you prefer. You can omit them if you don’t want them or switch them for nuts.
Milk – Use any type of milk you want to use.
Egg – Room temperature eggs work best.
How To Make Cinnamon Scones
Gather and measure all the ingredients and line a baking sheet with parchment paper.
Preheat to 400℉. Whisk together the flour, Sucanat, baking soda, and cinnamon (the dry ingredients) in a large bowl. Add the butter to your flour, and using your hands, really work it into the flour. Take your time with this, as it does make a difference. If you prefer, you can use a pastry cutter or fork to work it into the flour.
Once the flour is ready, mix in the raisins, egg, and milk. This should be like a sticky, soft cookie dough when it’s done.
Divide the dough into 13 equal pieces and either press them into your scone pan or form them into balls and flatten them just slightly on the cookie sheet.
Bake for 11-13 minutes or until golden brown and until a knife inserted into one of them pulls out clean. Cool them on a wire rack or cooling rack.
Storing Cinnamon Scones
These will keep in the fridge for up to 5 days in an airtight container.
Freezing
Wrap these well to avoid freezer burn and freeze for up to 3 months. A freezer bag works well here.
Reheating
Thaw in the fridge. Reheat in a microwave or in the oven.
More Healthy Treat Recipes
- Black Bean Brownies
- Kiwi Muffins
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Cinnamon Scones Recipe Card
Cinnamon Scones Recipe
Delicious scones for breakfast. Grab a cup of coffee and enjoy.
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Course: Breads, Breakfast
Cuisine: American, English
Prep Time: 20 minutes minutes
Cook Time: 13 minutes minutes
Total Time: 33 minutes minutes
Servings: 13 mini scones
Calories: 220kcal
Ingredients
- 3 cups whole wheat pastry flour
- ½ cup sucanat (coconut sugar works too)
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ cup unsalted butter (It's best to work with cold butter.)
- ½ cup raisins (These are optional, but tasty)
- ¾ cup milk
- 1 large egg
US Customary – Metric
Instructions
Gather and measure all the ingredients and line a baking sheet with parchment paper.
Preheat to 400℉. Whisk together the flour, Sucanat, baking soda, and cinnamon in a large mixing bowl. Add the butter to your flour, and using your hands, really work it into the flour. Take your time with this, as it does make a difference.
Once the flour is ready, mix in the raisins, egg, and milk. This should be like a sticky, soft cookie dough when it's done.
Divide the dough into 13 equal pieces and either press them into your scone pan, or form them into balls and flatten them just slightly on the cookie sheet.
Bake for 11-13 minutes or until golden brown and until a knife inserted into one of them pulls out clean. Cool them on a cooling rack and enjoy.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1scone | Calories: 220kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 183mg | Potassium: 174mg | Fiber: 4g | Sugar: 8g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Recipe from the Gracious Pantry® archives, originally posted on 5/16/13.
Ireland Trip Update
Today we spent the majority of the day in town. My Mama hadn’t been to the downtown shops here in Cobh yet, so we enjoyed the day and the occasional downpour here as we went from shop to shop. The green Centra sign on the right above the red car is where we did our grocery shopping. The food seems to spoil here a lot faster (fewer pesticides?), so our trips to the Centra store are frequent.
We also took a train tour through town which was very informative on the history of this town. So much so that it’s nearly impossible to remember it all. I do remember that we passed the house of the doctor that was Napoleon’s personal physician. And we got to stop at St. Coleman’s Cathedral. An impressive church that can be seen from nearly all of the downtown area.
We also learned a lot about the Titanic. In fact, we were so inspired by what we learned that we decided to also visit what’s called “The Titanic Experience.”
The broken-down pier you see above is the actual pier that third-class passengers walked along to board the smaller boat that took them to their own separate entrance on the Titanic, which was docked not too far away.
The black and white photo is the building I was standing in when I took that photo. If you can read the sign, we were standing in the same spot that the man on the balcony is standing in (just to the left of the window). Kind of a strange feeling…
We got to see replicas of the rooms on the Titanic. Pretty impressive, even by today’s standards!
On the way back, we got caught in a downpour again. But around here, it seems the rain only lasts for a minute or two. Long enough to hide in a doorway and then be on your way.
