Raisin Scones

This past weekend, I decided to try out a scone recipe from Pastry Pal because it called for 2 cups of heavy whipping cream. The other scone recipe that I tried before never called for that much cream. I pretty much followed her recipe and directions, except that I added zest from 1 lemon. I finally bought a dough cutter per her suggestion to mix the butter and flour and found that it's so much easier than using a wire whisk. Thanks Irina.

We have been enjoying these moist and crumbly scones with daily espresso and lattes from our new Saeco coffee machine (we call her Sophia) every morning. Yum yum!


Ingredients:
4 1/3 cups all purpose flour
1/4 cup sugar
3 tablespoons + 1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks butter, cut up into small pieces (i put mine in freezer after cutting to keep it cold)
2 cups heavy cream
1 cup golden raisins
zest of 1 lemon
1 egg
1 tablespoon milk
turbinado sugar, for sprinkling

Directions:

• Preheat oven to 400F.
• Toss the raisins and lemon zest with 1 tablespoon of the flour in a small bowl.
  
• Combine flour, sugar, baking powder and salt in a large bowl.
• Mix the butter cubes into the flour mix with a dough cutter.
  
• Pour in the heavy cream and mix a little bit (but do not over mix).
• Add in the raisins and lemon zest and mix with a wooden spoon (or spatula) carefully.
• Roll out the dough on a lightly floured surface to 1.5" thickness.
• Cut the dough in 12 equal pieces (mine was kind of free-from cuts, instead of nice and neat like hers).
• In a small bowl, mix the egg with the milk for egg wash.
• Brush the top of each scone with the egg wash and sprinkle with the turbinado sugar.
• Bake in the oven for 25 to 30 minutes until golden brown.
• Cool for 5 minutes or so on the pan before transferring them on a cooling rack.
• Enjoy!