Creamy scones with raisins

Ingredients:

• 1 and 3/4 cups of premium flour + extra for working with the dough
• 3 tbsp sugar + extra for sprinkling
• 2.5 tsp baking powder
• 0.5 tsp fine salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 1/4 cup currant raisins
• 1 large egg
• 1/3 cup heavy cream, plus extra for brushing scones

Preparation:

1. Preheat oven to 220°C and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour with your fingers until the mixture resembles coarse meal. Add the raisins and mix well.
3. In a small bowl, whisk the egg and cream together and fold into the flour mixture to form a rough dough. Add more cream, 1 teaspoon at a time, as needed, until the dough comes together.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
4. Turn the dough out onto a lightly floured work surface and shape it into a 15cm (6 in) circle. Cut into 8 wedges and arrange them evenly on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with sugar. Bake the scones until golden brown, 12-15 minutes. Serve warm or at room temperature.