Sonora Scones

Adapted by
June 2016
Yield: 8 scones


11.25 ounces Grist & Toll Sonora flour
2.33 ounces sugar, plus additional for dusting
¾ teaspoon salt
1 tablespoon aluminum-free baking powder
4 ounces unsalted butter, diced medium and chilled
3 ounces golden raisins
8 ounces heavy cream plus additional for brushing
1 egg


Heat oven to 400°F. In a medium bowl, whisk together flour, sugar, salt, and baking powder. By hand, quickly cut in butter. Add raisins and combine with hands. In a separate mixing bowl, whisk to combine cream and egg. Pour egg mixture into flour mixture and gently stir to combine. Onto a floured work surface, place dough. Using a bench scraper, gently give the dough a couple of folds to incorporate any bits of dry flour not mixed in. Pat dough into an 8-inch circle, 1-inch thick. Using a knife, cut the dough into 8 equal wedges. Transfer scones to a baking sheet lined with parchment paper, brush with cream, dust with sugar, and bake 15 minutes.