Raisin Scones
makes 12 generous scones

4 1/3 cups (620g) all purpose flour
1/4 cup (56g) sugar
3 tablespoons + 1 teaspoon (38g) baking powder
1/2 teaspoon (11 g) salt
1 1/2 sticks (170 g) butter, cut up into small pieces and kept cold
2 cups (473 mL) heavy cream (Yes, heavy cream. Don’t argue. It’s worth it.)
1 cup raisins (I like golden)

For the egg wash: 
1 egg
1 tablespoon milk

Turbinado sugar, for sprinkling, optional

1. Preheat the oven to 400 degrees F.
2. In a medium bowl, stir together the flour, sugar, baking powder and salt.
3. Cut in the butter until mix looks coarse, like instant oatmeal yet still has rice-size bits of butter visible. 
4. Pour in the heavy cream and stir up the dough. You may have to give it a few kneads with your hands until it all comes together. Work the raisins into the dough as you knead.
5.  On a lightly floured surface. shape your dough into a rectangle about 1.5 inches high.
6. Cut into 12 even pieces and lay them out on a parchment lined baking sheet. 
7. In a small bowl, whisk together the egg and milk to make an egg wash. Brush over each scone. Sprinkle with turbinado sugar, if desired.
8. Bake for about 30 minutes, until the tops are deeply golden and the undersides are completely golden, too. Let cool, then break out the tea!