Total Time
25mins
Prep 10 mins
Cook 15 mins

I got this recipe about 15 years ago from The Scottish Lion, a country inn in North Conway, NH - alas, the inn no longer exists. I asked for the recipe when I checked out, and they handed it to me on a pre-printed sheet .... turns out everyone wanted the recipe after having them at breakfast.

Ingredients Nutrition

Directions

  1. Preheat oven to 450* F.
  2. Mix all dry ingredients together, flour through salt.
  3. Add melted butter, milk and egg to combined dry ingredients; mix until dry ingredients are moistened.
  4. Stir in raisins.
  5. Shape dough to form a ball; pat out on lightly floured surface to form an 8 inch circle.
  6. Cut into 8 to 12 wedges.
  7. Bake on greased cookie sheet in 450* oven 12 to 15 minutes, or until light golden brown.
  8. Combine cream cheese& heavy cream with a hand mixer to make devonshire cream.
  9. Serve warm with a dollop of devonshire cream topped w/some orange marmalade.
  10. Trust me- they're best this way.
Most Helpful

I thought these scones were fantastic. Really nice, flavorful, and totally yummy. I especially appreciated just the right amount of sweetness -- perfect balance for the oats, without making it sugary. The cream topping is really good, too.

cm2530 September 21, 2014

These were pretty good, although I think that 450 F is too hot of an oven temperature. I baked them for the time specified. My batch got a little scorched on the edges before the centers were done, this gave the raisins a little bit of a burnt flavor. If I make these again I would turn the oven temp down to 400 F. Thanks for the recipe.

bakedapple42 September 30, 2009

Very good flavor but a bit crumbly. Followed the recipe exactly but the "dough" was very soft and barely held together. Needed a spatula to lift them from the floured board to the baking sheet... each wedge of dough was quite fragile. The scones didn't rise and the bottoms were a bit brown (oven's fault) but were tasty. Most likely won't make again but did enjoy them.

Impera_Magna July 31, 2007