Raisin Scones

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Ina's recipe is wonderful! Remember she uses extra-large eggs and all-purpose flour. I get the best results when I measure accurately. If I use only large eggs instead, I add an extra egg and save a tablespoon or so aside for the egg wash. I sometimes substitute one cup of whole wheat flour for healthier scones though I may have to add 1-2 tablespoons extra cream so the dough is not dry. Use a tender touch with the dough, too. Different kinds of flour will give slightly different results - depends on their protein and moisture levels.

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I just took my first batch out of the oven. Very good except I prefer a little sweeter. I actually increased sugar to 31/2 tablespoons and put on top but still needed more. I increased raisins to 1 full cup and will increase that more next time too. Love the texture though. Rolled out perfectly for me. All is all, very good. Will make again and try different versions. Great base to start.

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My husband is British, so we are in the UK often. I never find decent scones here in the US, so baking your own is the way to go. I halved the recipe and these came out perfectly. We think they are as good as if not better than ones we get in the UK.
Tips; Do dice up the cold butter in small pieces... don't expect the mixer to do all of that work for you. Don't over mix or handle the dough too much- that's the reason the cream and eggs are supposed to be cold. If the butter breaks down, you won't get flaky layers and the scones will be tough.
I did add another tablespoon of sugar. If you can find it, buy some double devon cream to serve with them alongside a good preserves. And have a cup of tea! This exact combo is known as a "cream tea" in Britain.

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Today was one of those cold wintry days, so I decided to stay home and bake. I had seen Ina's recipe for these on TV some time ago, so I looked up the recipe this morning. I had everything on hand except for enough raisins, so I opted to use milk chocolate chips instead (1 cup. Well, I'm not sure if that helped with the sweetness (since others said it wasn't sweet enough but these were delicious, held up well, and I didn't even have to use a rolling pin - just patted it down with my hands into a square-like shape and made triangle shapes by cutting the dough with a spatula. Excellent! Thanks, Ina!

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I made this recipe a few times, but I had to add more sugar. 2 tablespoons are not enough. Also I put some vanilla and orange zest from one orange to give it more flavor.

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I made these "scones" with lemon zest instead of the raisins. They were superbly tasty, but were lacking in that creamy, dense sconey texture. The end result is much more like a biscuit than a scone, which for many people is a huge plus as they don't enjoy the density of a true scone. Very delicious flavor-wise, but if it's a true scone recipe you're looking for, this ain't it.

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INA'S RAISIN SCONES ARE THE BEST. EVERYONE I HAVE EVER MADE THEM FOR THINKS THEY ARE OUTSTANDING! THANKS INA!

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This recipe was fantastic! I made them yesterday afternoon and everyone loved them! Instead of using raisins I split the dough I half and added reconstituted dried blueberries to one half and reconstituted dried cranberries and orange zest to the other half. I also made the raspberry butter to go along with it and it was a hit! I had a couple left over and I just had one for breakfast heated in the toaster for a minute and it tasted as good as yesterday!

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So I wanted to try making scones for the first time and Ina's recipe was a delicious success. Instead of raisins I used mini cinnamon chips and I also sprinkled a little cinnamon on top with the egg wash and sugar. The dough was incredibly sticky but came together beautifully. I look forward to trying other flavors in these scones.

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This is a wonderful recipe. I've made it several times and whenever my mom is having guests over for breakfast/brunch, she asks me to come over and make these.

So good. Good bet.