- 4 cups all-purpose flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter - (1 1/2 sticks) chilled, diced
- 1/2 cup golden raisins
- 1/2 cup raisins
- 1 cup whipping cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon grated lemon peel
- 2 teaspoons water
Preheat oven to 400 degrees. Line 2 baking sheets with foil.
Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in raisins.
Whisk cream, 2 eggs, vanilla and lemon peel in medium bowl to blend. Add egg mixture to flour mixture; stir just until combined. Gather dough into ball and knead lightly.
Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones. Gather scraps; reroll and cut out additional scones. Place scones on prepared baking sheets, spacing apart.
Whisk remaining egg and 2 teaspoons water in small bowl to blend. Brush egg mixture over tops of scones. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 8 hours ahead. Cool completely. Store in airtight container at room temperature.)
Serve warm or at room temperature.
This recipe yields about 22 scones.
Raisin Scones are also delicious served with butter and jam.