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Top-ranked recipe named "Brown Sugar Scones"
In a large bowl stir together flour, baking powder and sugar. Cut in butter until the mixture is like coarse meal. Mix raisins evenly through dry ingredients. Add milk and stir until sticky dough forms. Divide dough into 3 equal portions. With floured hands and on a floured surface, pat each into a circle about 3/4 to 1 inch thick. With a sharp knife, cut each dough circle into 6 wedges. Place on ungreased baking sheets. Bake at 375 F and bake until golden brown and a toothpick inserted in the centre of one comes out clean. Note: I find that sometimes a little more or a little less milk may be needed, probably related to the moisture content of the flour. Leave space between these since they tend to spread a little while baking. Recipe by: Recipes Only Magazine, February 1987 Posted to MC-Recipe Digest V1 #651 by Mardi Desjardins
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LisaJane78 1 month agoThe dough was great to work with, but I found it a bit too sweet. I added a tsp of cinnamon as well.
Savemilo2005 8 months agoThese are idiot proof! Major hint with the neighbors! =^)
Karen2222 2 years agoI have made these so often Lately my family and Friends Are always asking me to make Them they are such a big hit
Savemilo2005 2 years agoThese were an instant hit. Thank you for the recipe!
LilBethieBakin 2 years agoThese scones are AMAZING!!!!!! This will be my new standard scone recipe for so many reasons. First, the recipe is simple and I had everything I needed without having to pull out a ton of ingredients or run to the store. Second, I LOVE that this recipe makes so many scones! Scones tend to be a pretty time consuming proccess and it yields 18 good sized scones, so your time spent is worth it and you have enough to share. The scones bake up moist and sweet, similar to a biscuit crossed with a muffin. I used dark brown sugar because I didn't have any light brown sugar, and also substituted sweetened dried cranberries for the raisins. The dark brown sugar added richness and countered the tartness of the cranberries well. I was pleasantly surprized how moist they were using a cup of butter vs. margarine, but might half & half it next time to reduce the calories. Overall, these were litterally the best scones I have EVER had and recommend them to bakers of all levels of expertise.