Raisin Scones

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't lake them
I poor more shugar to make it more sweet batt still not sweet at all .:((((

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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".

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My first try for Ina's recipe. I used to make scones frequently when I lived in N Cali and loved them on the crunchy side.In Hawaii things don't bake the same so I tweaked it a little.I cut recipe in half, just 2 of us. Low fat buttermilk instead of heavy cream. I added about 1 tsp cinnamon, and zest of one lemon, and used dried cranberries instead of raisens. No need for a fancy machine here, just mixed it all in a bowl with an old fashioned pastry pie dough cutter. Kneaded a few times on floured board into a round about 3/4 inch thick and cut into small pizza slice shapes, Left off the egg wash and just sprinkled cinnimon sugar on top. They are baking now, rizing good, and turning golden brown. I'm brewing my tea in anticipation! After 25 minutes, still a little soft on top, so turned off the oven and left them in a few more minutes to harden some. Best when sounds hollow to tap. Smells yummy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this recipe since I first saw it aired in '98 (? - It is an absolutely PERFECT scone. I get RAVE reviews every time I make them!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very delicious and light scones. I replaced the raisin's for sultana's. Will definitely make this recipe again.