I did not use clotted cream because it is difficult to find here in the US. I love the addition of freshly whipped heavy cream that is easy to come by in our American grocery stores. Blueberry jam seemed to be the one of choice by the family that morning but you could use any kind of jam with your scones. You can add more butter to the scones when you are eating them but you really don’t have to with all the butter that is in the recipe.
I like to make a ritual of Sunday morning breakfast and have a relaxing big family meal and I did serve eggs, bacon and coffee with these Raisin and Almond Scones. But there is no reason you couldn’t make these ahead of time and grab one as you are going out the door for a fast breakfast on the way to work or at your desk once you are at work. They will keep for several days in the refrigerator.
Raisin and Almond Scones served with whipped cream and blueberry jam, oh how delicious you are!
Raisin and Almond Scones
Ingredients:
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 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1/2 cup sliced almonds
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash
Directions:
Preheat the oven to 400 degrees F.
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-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch 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 almonds and sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done
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