4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon cinnamon
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash
Preheat the oven to 400 degrees F.
Combine 4 cups flour, 2 tablespoons sugar, the baking powder, cinnamon, and salt in a bowl. Cut in the cold butter and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out into a circle to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into triangles with a butter knife. Place on a cookie sheet lined with parchment paper.
Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done. Sprinkle with powdered sugar if desired.
|Folding in the butter|
|Mixing in the egg and cream.|
|Squish squish squish!|
|Ready for the oven!|
|It's always fun getting messy!!|
|Elleri enjoyed the scones too!!|