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1
Combine the heavy cream and saffron in a small saucepan.
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2
Bring to a bare simmer over medium heat, then remove from the heat and transfer to a bowl; let stand, stirring often, 10 minutes.
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3
Transfer to the refrigerator and let cool, stirring occasionally, about 20 minutes; stir in the vanilla.
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4
Combine the raisins and sherry in a small bowl and microwave 45 seconds; set aside.
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5
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
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6
Whisk the flour, granulated sugar, baking powder and salt in a large bowl.
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7
Work in the butter with your fingers until the mixture looks like coarse meal.
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8
Add the raisin mixture, then add the saffron cream, reserving 1 tablespoon (with a few of the threads) for brushing.
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9
Mix with a wooden spoon to make a soft dough.
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10
Turn the dough out onto the prepared baking sheet and form into a 7-inch round, about 3/4 inch thick.
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11
Cut into 8 wedges and pull them about 1 inch apart.
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12
Brush with the reserved saffron cream and sprinkle with the coarse sugar.
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13
Bake until the scones are puffed and golden brown around the edges, 14 to 16 minutes.
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14
Transfer to a rack and let cool slightly.
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15
Serve with butter.
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16
Photograph by Con Poulos
