- 2 cups all purpose flour (plus a little more for dusting your work surface)
- 1/4 cup sugar (plus extra for sprinkling before baking)
- 1 tablespoon baking powder
- 1 rounded teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup heavy whipping cream, cold
- 2 large eggs, cold
- 1 and 1/2 sticks unsalted butter (6 ounces), cold and diced
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- Beat 4 ounces softened, unsalted butter with 1/8 teaspoon salt and 2 -4 tablespoons apricot butter until fluffy.
- Preheat the oven to 425 degrees.
- Place the flour, sugar, cinnamon, salt and baking powder in the bowl of a table top mixer and mix well.
- In another bowl, whisk together the eggs, heavy whipping cream, and vanilla extract until well combined.
- Add the cold diced butter to the flour mixture and mix on low speed until it resembles course meal. Do this quickly making sure not to over work the mixture. Make sure the butter stays in small chunks and that it does not melt or become too soft. If this happens, by accident stick your bowl in the freezer for 10 minutes.
- Add the wet ingredients and mix until well combined (making sure not to over work the dough) until the dough comes together. Add the walnuts and raisins and mix to combine. The dough will be sticky. Don't worry!
- Lightly flour your counter or work surface and form the dough into a round ball. Freeze for 20 minutes.
- Roll the dough out into a circle or square about 1 inch in thickness. Use your favorite cookie cutter and cut out the scones.
- Place the scones on a baking sheet lined with parchment paper.
- Sprinkle with sugar.
- Bake for 20-22 minutes or until golden brown.
- Allow to cool for 10-15 minutes.
- Dust with confectioner's sugar and serve with apricot butter.
You can freeze these as soon as they are shaped into triangles. Place them on a parchment lined baking tray and freeze for a few hours until firm. Place in a freezer bag and bake when ready to eat 🙂 They stay fresh in the freezer for a few weeks, if you can resist.....