⅔ to ¾cup(160 to 180 ml) cold heavy cream, plus more for brushing on top
1large egg, cold
1teaspoonpure vanilla extract, optional
⅔cupraisins
Cinnamon Glaze
1cup(120 g) confectioners’ sugar
½teaspoonground cinnamon
2tablespoonsheavy cream or milk
½teaspoonvanilla extract
Instructions
Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, cinnamon, baking powder and salt.
Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Alternatively, cut butter into small 1/4-inch pieces. Add butter to the flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
In a separate bowl or measuring cup, whisk together heavy cream, egg and vanilla. Pour the heavy cream mixture into the flour mixture.
Pour the wet mixture into flour mixture. Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing). If the dough is not forming clumps, add more cream, one Tablespoon at a time. Dough should be slightly sticky. Stir in the raisins.
Use your hands to form dough into a loose ball. Transfer the dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
Place scones on prepared baking sheet. Brush the scones with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack.
For the cinnamon glaze, whisk together confectioners’ sugar, cinnamon, milk and vanilla until smooth. Drizzle over scones. Serve warm or wait for glaze to harden and serve at room temperature.
Notes
Cold ingredients are essential to getting a tender, fluffy texture. Keep ingredients in the refrigerator until ready to use.Mix-ins: In addition to raisins, try adding 1/2 cup chopped walnuts or pecans. Chocolate chips work too!Make ahead the dough and wrap in plastic wrap. Keep in the refrigerator for up to 48 hours or in the freezer for up to 3 months.Store scones once they have cooled completely. Place in an airtight container and keep at room temperature for up to 3 days.Freeze for up to 3 months. Wrap in plastic wrap and place in an airtight container. Defrost in the refrigerator before bringing to room temperature.