English Cream Scones

Preheat the oven to 400 degrees. Line two sheet pans with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment (or by hand), combine 4 cups of flour, 2 tbl of sugar, the baking powder, and 4 tsp of kosher salt. Add the butter and mix on the lowest speed until the butter is the size of peas. Whisk together 4 eggs and the cold heavy cream separately, and then with the mixer on low add them to the flour and butter mixture, combining just until blended. Toss the raisins with 1 tbl of flour and add them to the dough until incorporated. The dough may be very sticky.

Dump the dough onto a well-floured surface and knead a few times to be sure the ingredients are comibned. You should still see lumps of butter in the dough. With floured hands, pat the dough into a circle then use a floured rolling pin to roll the dough ³⁄₄ inch thick. Cut with a 3-inch plain round cutter and place the circles on the prepared sheet pans.

Brush the tops of the dough with the egg wash. Sprinkle with 1 tbl of sugar and bake for 20 to 25 minutes, until the tops are browned and the insides feel firm when you press on the top. Serve warm with clotted cream of jam on the side.