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These turned out pretty good & DH enjoys them with his morning coffee. Great detailed instuctions. I found the dough very sticky & hard to work with but I made it work. I substituted craisins (for raisins) & found I only needed 1 egg for glaze. Tasty recipe, thanks for sharing.

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Mustang Sally 54269 August 23, 2009

Amazing. We had to improvise a bit by not having the right utensils, accidentally cooking the first batch at 500 and forgetting to add the glaze, but they still came out tasting great! Even students that never heard of scones loved them.

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ampicken March 14, 2009

Made for Spring PAC 2008, these scones really are terrific ~ tasty, light & airy, almost cake-like in texture w/the perfect level of sweetness to balance the tart of the raspberries. The dough is fairly sticky & wet, but I used parchment paper lightly sprayed w/PAM & had no prob w/sticking when I patted it out & did the half roll over the berries. I made an error, thawed the berries & they tended to ooze out the edges when I patted it further to compact it w/the berries & reduce its height ~ my fault. I also sprayed my 3" cutter w/PAM & that went well, but the dough is fragile & I think it should be chilled again b4 moving the scones. I hate waste, but if you cut 3" circles from a rectangle, you get your scones & a fair amt of scraps you cannot re-roll for more scones. While the scones were baking, I mixed the scraps, spooned the mix into ramekins, baked them next & they were good too. W/all this said, I plan to cut the dough in bars, squares or triangles next time so it will all be used for scones. This is a fairly labor-intensive method, but so worth it. Thx for sharing this recipe w/us. These will be made again.

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twissis April 14, 2008
Jimmy Griffin's Perfect Raspberry and Raisin Irish Scone