Raisin Scones

I love making scones and my husband loves eating scones, of any flavor.  Ina Garten's recipe is the best, this time I added Sunkist raisins (not the jumbo ones).  I made a simple glaze because my husband likes scones with a glaze (recipe below and drizzled on the cooled scones).  

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk, for egg wash

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 to 1 inch thick.  
You will see lumps of butter in the dough.  Cut into squares with a 4" 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.

  
*I bake and freeze them.

**Simple Glaze:  
   1 1/4 cups powdered sugar
   3 tablespoons milk (more if needed)  
   Mix milk into sugar.  Add more milk, 1 tablespoon at a time, if needed to 
   achieve desired consistency.  Drizzle on desired product.