Old Stone House B&B Scones (Ireland)

"It's so nice to feel that your indulging when your really behaving yourself quite nicely! These are low fat and, if you swap the small amount of sugar for Splenda, they are sugar free. I do recommend using butter instead of a substitute. It doesn't ask for much and the result is worth it."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Boomette photo by Boomette
photo by Lalaloula photo by Lalaloula
photo by MarraMamba photo by MarraMamba
photo by Baby Kato photo by Baby Kato
Ready In:




  • Mix flour and salt in a bowl.
  • Rub in the butter with your fingers or a pastry blender.
  • Add the sugar, baking powder, and raisins and mix together well.
  • Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times).
  • Roll out and cut the dough into eighths.
  • Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar.
  • Bake for 15 to 20 minutes in preheated 400º oven.
  • When done transfer to a wire rack to cool.

Questions & Replies

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  1. Boomette
    That's great that they have less fat than some other scones. The texture is a bit too dry. But they were great soaked in coffee. They're good with the raisins. Thanks Annacia :) Made for Zaar Star Game
  2. Lalaloula
    These scones are wonderful! They have a flaky texture with a nice crunchy crust and the raisins are such a nice addition! The low amount of sugar used is perfect for me as I like my scones to be just slightly sweet with most of the sugar coming from the fruit added to the dough. I made only half the recipe for my sis and me and ended up with 4 big scones cut out with my Easter cookie cutters. YUM, YUM, YUM!!!! THANKS SO MUCH for sharing yet another winning scone recipe with us, Annacia! Made and reviewed for Veggie Swap #21 April 2010.
  3. duonyte
    Very nice scones - just a tad cakey, but so much lower in fat that you cannot complain. I added some dried cranberries to them, and we really enjoyed them with clotted cream (how I prefer my fat on scones!)
  4. MarraMamba
    Flaky, delicious scones. I used up the special dried strawberries i was sent in the "pink swap" instead of raisins and they were perfect!
  5. I'mPat
    DM loved these fresh out of the oven. I was a little disappointed that they did not rise as much as expected but they did have a nice taste. I did use sultanas as that is what I had on hand and would like to try with diced dried apricots and serve with an apricot conserve/jam. Will definately try again. Thank you Annacia. Made for 123 Hot Wonders. The reason for the poor rising was my fault, my baking powder was out of date and they also recommended 2 teaspoons per cup of plain flour (would need to use 5 teaspoons) will make again. Have made again with current baking powder (using 5 teaspoons as per makers instructions) and the scones rose very nicely and were thoroughly enjoyed - I got 11 scones using a scone cutter.



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