Preheat oven to very hot 425 degrees F.

In bowl, blend dry ingredients. Add butter, and work into coarse crumbs. Add egg, vanilla and milk, and stir lightly. Add raisins.

Drop by large teaspoonfuls onto ungreased baking sheet, taking care that scones do not touch one another. Sprinkle tops lightly with coarse white sugar.

Bake for 8 minutes, until brown and crisp.


Some scones can be dry. These raisin scones are crisp, light and buttery.

Mr Breakfast would like to thank Saunny for this recipe.

Recipe number 883. Submitted 3/28/2003.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From DMM

Recipe Rating (out of 5):

These are yummy. I substituted 7 to 8 Tbsp of olive oil for the butter, used 1/4 c. egg substitute, used skim milk and omitted the raisins.

Comment submitted: 1/29/2008 (#4508)

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