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Raisin Scones
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| 4 cups plus 1 Tblsp | flout |
| 2 tblsp | sugar, plus extra for sprinkling |
| 2 tblsp | baking powder |
| 2 tsp | 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 tblsp milk or water, for egg wash | |
| Parchment paper | |
Preheat oven to 400 degrees F
Combine 4 cups flour, 2 tblsp sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is on pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tblsp our and then add to the dough and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4 inch to 1 inch thick. You will seek ps of butter in the dough. Cut into squares with a 4" cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.
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