Raisin Scones

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Amazing scones. Coming from Scotland, our family loves a good scone and this did not let us down! The texture was fabulous and they melted in your mouth. Thanks Ina!

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These are delicious, light scones, however, when I read the recipe I thought that 3/4 of a pound of butter was a typo (3 sticks of butter?!, plus I didn't have enough on hand. These came out beautifully using a total of about 3/4 CUP combination of butter and shortening (which is about the amount you use in a biscuit recipe. I also substituted low fat milk for the heavy cream - using a lighter fat liquid yields a much fluffier end result - try it in a biscuit recipe and see how light your biscuits come out!

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The only good thing about these scones was the texture. They had ZERO flavor and I used high quality ingredients. I'm glad I only made half a batch as I took one bite and threw them all out.

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If there were six stars, I would rate these scones six stars. They are light, buttery, and delicious. I substituted pecans for the raisins. I like that they are not too sweet and tastes so good with clotted cream and jam or butter and lemon curd. I often give high teas for friends on their birthdays, and I will never bake another kind of scone ever again. Most scones are just sugary, heavy lumps of biscuits. These are fabulous.

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I gave this recipe 5 stars because it is very close to an English scone. I lived in the UK several years and my neighbor made the best scones. Scones should not be too sweet, should not be dense and should "billow up", my neighbor said. I have been very disappointed that most American versions of the scone are too sweet, heavy, flat -sometimes all three. These are very close to authentic. *I would give the instructions 4stars, because I felt the paddle method made a heavier result. With my best batch, I prepared my dough in the food processor with a dough blade.Traditionally, the sweetness comes from the filling, but if you're looking for more sweetness, try drizzling with icing, rather than adding lots of sugar to the recipe.Too much sugar can make the dough heavy. If dough is sticky, try patting lightly with floured hands instead of rolling out.

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MMMM!! delicious! the british scones are supposed to be kinda bland. not suuper sugar. but i found it really good when infused with thyme or dried cherries. great breakfast treat.

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This is another great Ina Garten recipe! I cut the recipe in half, made the dough last night, cut it into scones, and covered them with plastic and placed in the fridge until this morning. Brought them to room temperature and baked them off this morning for Mother's Day. They were perfect. Thanks Ina for a simple and delicious recipe. This one is a keeper!

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I made these for our "Royal Wedding" breakfast on 4/29/11. They were perfect - tender and flaky inside; light golden crust outside..and not too sweet. The recipe was simple (had to be at 3:45AM! Dough was easy to handle and cut. Followed recipe exactly except I substituted finely chopped dried cranberries for the raisins. My girlfiends loved them. Baked fine on parchment at 400F. Be sure to use fresh ingredients and real butter!

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I followed the recipe exactly (other than substitute the dried fruit, and they were fantastic -- light, flaky, and buttery. My suggestion for those who had problems with rising is to make sure your baking powder isn't expired. I will be making these again, thanks Ina!

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My 10yo saw Ina make these and was anxious to try making them herself. We followed the recipe faithfully and the following things happened. After we added the wet ingredients to the dry, we ended up with flour in the bottom of the bowl no matter how many times we re-scraped the dough back into the bowl (and yes, we were using the KitchenAid with the mixing paddle. I suspect we should have added the wet ingredients slowly, but the recipe just said "combine". Finally got the flour to mix in by using our hands. We rolled out and cut the dough. Onto the parchment paper and into the fridge it went. My daughter was so excited to egg wash, sprinkle and bake them in the AM. Popped them in the oven and 10 min later smelled burning. Found parchment paper burning the bottoms of the scones. Where does it say in the recipe to take them off the parchment before cooking? All I can say is that this recipe isn't specific enough to be labeled "Easy".