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1
Line a baking sheet with parchment paper; set aside.
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2
Place fennel seeds in a spice grinder, and pulse until coarsely ground, 10 times; set aside.
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3
(Alternatively, crush the seeds using a mortar and pestle.)
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4
In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt to combine.
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5
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs, with a few larger clumps remaining.
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6
Add the raisins and reserved fennel seeds,1/2 cup olive oil, and the cream; stir until the dough just comes together.
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7
If the dough is too dry, add more cream, 1 tablespoon at a time.
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8
Turn out the dough onto a lightly floured work surface.
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9
With lightly floured hands, gently pat the dough into a round about 1 1/2 inches thick.
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10
Using a floured 2 3/4-inch cookie cutter, cut out as many rounds as possible, dipping the cutter in flour each time; place on the prepared baking sheet about 2 inches apart.
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11
Gently pat the scraps together, and continue cutting out rounds.
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12
Cover with plastic wrap and freeze until the dough is very firm, at least 2 hours or overnight.
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13
(At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
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14
Preheat the oven to 350F.
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15
Whisk together the egg and the remaining tablespoon olive oil; brush over the tops of the rounds, then sprinkle with fennel seeds.
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16
Bake, rotating the sheet halfway through, until the tops of the scones are golden and flecked with brown spots, 20 to 25 minutes.
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17
Transfer to a wire rack to cool.
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18
They are best eaten the day they are baked.
