Recipe

Make Scones

1. In medium bowl, whisk together cream and 1 egg.
2. In separate bowl, sift together flour, sugar, baking powder and salt.
3. Using pastry cutter or your fingers, work butter into flour mixture until it comes together in pea-sized pieces. Take care not to overmix. If butter starts to feel warm, place entire bowl in freezer to firm it up.
4. Add cream mixture to flour mixture, then raisins, and knead with hands, working dough as little as possible. If there’s time, place dough in fridge or freezer to rest for about 10 minutes before rolling out.
5. On well-floured work surface using floured rolling pin, roll dough into 3/4-inch-thick circle. Cut dough into 8 evenly sized wedges and place on lightly greased baking sheet.
6. Allow scones to rest for 45 minutes in refrigerator while preheating oven to 325°F.
7. Whisk remaining egg with milk, and brush scones just before baking with egg wash. Bake on middle rack of oven for 18 to 22 minutes, or until golden brown.