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1
Preheat oven to 400 degrees.
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2
Combine 4 cups flour, 2 tablespoons sugar the baking powder, and salt in an electric mixer fitted with a paddle attachment.
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3
Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
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4
Combine the eggs and heavy cream and quickly add to the flour/butter mixture.
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5
Combine until just blended.
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6
Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly.
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7
The dough may be a bit sticky.
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8
Dump the dough out onto a floured surface and be sure it is well combined.
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9
Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick.
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10
You will see lumps of butter in the dough.
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11
Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles.
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12
Place on a cookie sheet lined with parchment paper.
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13
Brush the scones with the egg wash and sprinkle with sugar.
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14
Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.
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15
~~~FREEZING INSTRUCTIONS~~~~.
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16
To freeze: Allow scones to cool. Freeze in a rigid container or in freezer bags. Seal, label and freeze.
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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.
