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Raisin Scones Recipe

Raisin Scones

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

Showing 11-20 of 47

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  • on March 09, 2011

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    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.

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  • on March 04, 2011

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    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!!

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  • on February 13, 2011

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

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  • on February 06, 2011

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    you can substitute dried fruit for the dried raisins easily without any issue with the scone. i use currants, but you can use dried blueberries, dried strawberries...

    i have not tried putting fresh fruit in the scone. you may need a touch more flour possibly...

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  • on January 06, 2011

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    Has anyone ever substituted blueberries for the raisins?

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  • on December 21, 2010

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    The scones were delicious. I followed the recipe and did not make any substitutions.

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  • on December 14, 2010

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    Easy to make,light and flaky. Served the scones individually wrapped in cello with festive bows at a work gathering. Making another batch tonight for the family!!! Yummy.

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  • on October 12, 2010

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    Another winner from Ina! I'm so glad I gave this recipe a try. It's definitely a keeper.
    Instead of raisins I made currant scones. Besides that I kept everything as the recipe called for. The result was extremely light, crumbly scones with just the right sweetness in every bite.

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  • on May 31, 2010

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    This recipe is perfect the way that Ina created it. They come out delicious. It just amazes me that people have the gall to rewrite her recipe and post it on here and say it is better. She researches these recipes and uses the best ingredients. I have all of Ina's cookbooks and use them all the time. I follow her recipes exactly how they are written and have never,never been disappointed. Also, when you are baking it is always better not to improvise or change ingredients as each item in the recipe has a specific purpose for making the recipe work. Thank you Ina for all the great recipes!

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  • on April 04, 2010

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    i made it for the first time today, with a bunch of changes. but it gave me a good basis. here's what i did:
    -2 cups white flour, 2 cups whole wheat flour
    -2 sticks of butter instead of 4
    -1/2 cup half-and-half; 1/2 cup almond milk
    -2 tsp white sugar + 2 tsp brown sugar
    -1 cup raisins instead of 3/4
    -about 1/2 cup instant oatmeal
    -2 eggs + 2 egg whites
    -added about 1 1/2 tsp vanilla

    it's a lot of changes, but they came out amazinggg. i wasn't sure how the almond milk/half-and-half combo was going to work, but it ended up working perfectly! and i only used 2 sticks of butter b/c that's all i had, but i definitely recommend using less than 4....that's a ridiculous amount of butter.

    i'm sure the original recipe is good, but i think my tweeks made it a lot better hah :

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