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These scones are buttery, and warm on the inside and crumbly on the outside. They are made the traditional way, with cold butter used to create flaky layers in the dough. The raisins are a juicy addition on the inside, which become sweet and delicious when baked in the scone batter in the oven.
These scones are perfect sliced and toasted, with a little butter and your favorite jam.
4 cups flour, plus a little more
2 tablespoons sugar, plus more
2 tablespoons baking powder
4 teaspoons salt
3/4 pound cold unsalted butter, in small cubes
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup raisins
1 egg beaten with 2 tablespoons water or milk, for egg wash
- Preheat the oven to 400 degrees F. Prepare a baking sheet with parchment paper and set aside.
- Combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Use your hands to mix in the cold butter. Do not overmix. You need chunks of butter in the dough to get those delicious layers.
- In another bowl, mix the eggs and heavy cream with the speed on low.
- Add the two mixtures together, combining until blended. Again, be sure not to overmix.
- Finally, add the raisins. Mixture will be sticky. At this point, you can sprinkle in a little extra flour - not more than a tablespoon.
- Lightly knead the dough on a floured surface. Do not overwork the dough.
- With floured hands, roll the dough out until it is ¾ inch thick.
- Cut the dough into round mounds and place them on the prepared baking sheet.
- Brush the egg wash on top of the scones and finish with a sprinkle of sugar.
- Bake for 20 to 25 minutes until lightly browned on top and fully baked.
- Serve with butter and marmalade or jam.