Recipe adapted from Gourmet Magazine.
~Yield 16 small scones.
1 cup all-purpose flour
1/2 Tbp. baking powder
1/8 cup sugar
1/4 tsp. salt
1/2 cup raisins
1 tsp. almond essence
1/2 cup + 1/8 cup heavy whipping cream
Heavy whipping cream
1. Preheat oven to 425'F. Line a cookie sheet with parchment paper.
2. Combine all in a bowl except heavy cream and mix well with a fork. Then, stir in the cream and mix with the fork until a rough dough shape is formed (can be quite sticky).
3. Lightly flour a board and knead your dough a few times. Pat down with your hands and form a circle. Use a cookie cutter and cut into desired shapes. Transfer to the cookie sheet and glaze the top with cream and sprinkle with sugar.
4. Bake for 11 minutes or until golden brown. Transfer to the wire rack and cool.