Scones with Raisins & Lemon Zest

For the dough:

2 cups (10 oz./315 g.) all-purpose flour

1/4 cup (2 oz./60 g.) granulated sugar

1 Tbs. baking powder

1/2 tsp. salt

2 tsp. grated lemon zest

6 Tbs. (3 oz./90 g.) cold butter, cut into 1/2-inch (12-mm.) pieces

1/2 cup (3 oz./90 g.) raisins or dried currants

3/4 cup (6 fl. oz./180 ml.) heavy cream

For the topping:

1 Tbs. granulated, Demerara, or turbinado sugar

1 tsp. ground cinnamon

2 tsp. whole milk or heavy cream

Preheat the oven to 425 degrees F (220 degrees C). Line a rimless baking sheet with parchment paper.

To mix by hand, in a bowl, stir together the flour, 1/4 cup sugar, baking powder, salt and lemon zest. Using a pastry blender or 2 knives, cut in the butter until it is broken down into unevenly sized pieces, the largest as big as a pea. Stir in the raisins. Pour the cream over the dry ingredients and mix with a silicone spatula just until the dry ingredients are moistened.

To mix by food processor, combine the flour, 1/4 cup sugar, baking powder, salt and lemon zest in a food processor and pulse 2 or 3 times to mix. Add the butter and pulse 7 or 8 times, just until it is broken down into unevenly sized pieces, the largest as big as a pea. Pour in the cream and pulse just until moistened. Scatter the raisins over the dough.

Turn the dough out onto a lightly floured work surface and press gently until the dough clings together in a ball. Pat out into a round about 1/2 inch (12 mm.) thick and 6 1/2 inches (16.5 cm.) in diameter. Cut the round into 6 wedges, or use a 3-inch (7.5-cm.) biscuit cutter to cut out rounds. Place 1 inch (2.3 cm.) apart on the prepared baking sheet.

To make the topping, in a small bowl, stir together the 1 tablespoon sugar and cinnamon. Brush the tops of the scones with the milk and sprinkle evenly with the cinnamon sugar.

Bake the scones until they are golden brown, 13-17 minutes. Transfer to a wire rack. Serve hot, warm or at room temperature. Store in an airtight container at room temperature for up to 2 days. Makes 6 scones.