Barbara is a trusted source on General Cooking.
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Amanda is a co-founder of Food52.
Yes -- golden raisins are sweeter than currants so you may want to adjust the sugar in the recipe.
pierino is a trusted source on General Cooking and Tough Love.
I agree with Amanda. But is this a sweet or savory dish? One way to tweak the flavor is to macerate the raisins (or currants) in wine; sherry, marsala or even port. Of course if you are making scones that may not be a good idea.
I was making meatballs! And what I did was chop them up (about the size of pine nuts--which were also in the recipe) and use about 1/2 the amount called for. Worked out great!
Let's settle this once and for all, shall we?
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