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1
In a medium sized bowl, add the raisins to the hot tea. Cover the bowl and let the raisins soak at least one hour before proceeding with the rest of the recipe.
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2
Preheat the oven to 400u00b0F. Line a baking sheet with a Silpat or parchment paper and set aside.
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3
Pour the raisins and tea into a fine mesh strainer and let the raisins drain thoroughly.
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4
Whisk together the flour, salt, baking powder and sugar in a large mixing bowl. Add about 1/2 of the cubed butter and work in with a fork, two knives, a pastry cutter or your fingers until the mixture resembles lentils. Add the remaining butter and work it in, leaving some slightly larger pea-sized, or even larger flakes of butter.
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5
Add half of the lemon zest, and the drained raisins to the flour, then toss through gently until evenly distributed, taking care not to mash it in. Add 1 1/2 cups of cream, sprinkling it over the top, then tossing to combine. Pick up a small amount of the mixture and try squeezing it gently together. If it crumbles, or if there are dry crumbs in the bottom of the bowl, add more cream, 1 tablespoon at a time, until you have a mixture that holds together as a shaggy dough when squeezed gently. Use a bench scraper or spatula to gently fold the dough in on itself until it forms a shaggy mass that you can turn out onto a very lightly floured surface.
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6
Divide the dough in half and gently pat out the dough into two 7-8 inch discs that are about 3/4 of an inch thick. Carefully transfer the discs to the lined baking sheet. Use a bench knife or chef's knife to cut each disc into 8 wedges, cutting straight down and not sawing back and forth to help it rise higher in the oven. Gently separate the wedges so there is a little space between them.
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7
Whisk together the remaining lemon zest, the lemon juice and the sweetened condensed milk until smooth. Lightly brush the tops of the unbaked scones with the glaze.
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8
Bake for about 30 minutes, or until the scones are puffy and golden brown on top.
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9
Spoon any leftover glaze on the hot scones and spread it over the tops. Let cool 'til comfortable to handle!
