RAISIN SCONES

Steps:

• Preheat oven to 400 degrees.
• Combine 4 cups flour, 2 tablespoons sugar the baking powder, and salt in an electric mixer fitted with a paddle attachment.
• Blend in the cold butter at the lowest speed 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 to 3/4-inch to 1-inch thick.
• You will see lumps of butter in the dough.
• Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles.
• 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.
• ~~~FREEZING INSTRUCTIONS~~~~.
• To freeze: Allow scones to cool. Freeze in a rigid container or in freezer bags. Seal, label and freeze.
• 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.