I often like to make scones and mix some raisins into half the batch to make a nice fruity scone.
However often when I lay out my scones and put them in the oven ones at the surface end up being cooked to a hard inedible lump, while the ones inside the scone are nice soft raisins. Short of covering over any raisins that stick out with extra dough, how can I stop these raisins burning?