Raisin Scones

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 14
• 4 cups flour, plus
• 1 tablespoon flour
• 2 tablespoons sugar, plus extra for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 3/4 lb cold unsalted butter, diced
• 4 eggs, lightly beaten
• 1 cup cold heavy cream
• 3/4 cup raisins
• 1 extra large egg, beaten with
• 2 tablespoons milk or 2 tablespoons water

Recipe

• 1 preheat oven to 400 degrees.
• 2 combine 4 cups flour, 2 tablespoons sugar the baking powder, and salt in an electric mixer fitted with a paddle attachment.
• 3 blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
• 4 combine the eggs and heavy cream and quickly add to the flour/butter mixture.
• 5 combine until just blended.
• 6 combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly.
• 7 the dough may be a bit sticky.
• 8 dump the dough out onto a floured surface and be sure it is well combined.
• 9 flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick.
• 10 you will see lumps of butter in the dough.
• 11 cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles.
• 12 place on a cookie sheet lined with parchment paper.
• 13 brush the scones with the egg wash and sprinkle with sugar.
• 14 bake for 20 to 25 minutes until the outsides are crisp and the insides are done.
• 15 ~~~freezing instructions~~~~.
• 16 to freeze: allow scones to cool. freeze in a rigid container or in freezer bags. seal, label and freeze.
• 17 to serve: for crispier scones, thaw/reheat in a 325 degree oven for about 5 minutes. for softer scones, thaw/reheat in the microwave for about 1 minute on 30% power.