Vanilla Raisin Scones

I have been meaning to post this for a while but just never got around to it. I made some pretty stinkin' spectacular scones over Easter weekend thanks to a great recipe from a friend and took some pictures of the process. I was really hoping for a good go of it the second time around, because the first time around, I followed a recipe that I had written down incorrectly, and the scones tasted like pure baking soda. That was gross.

Dough on the cookie sheet:

Baking:

My sweet monogram cup from Anthropologie, a.k.a. my happy place:

A close-up of the finished product:

I feel a craving coming on...

Next on the baking list: Coconut Chocolate Chip Scones! But for now, here is the Vanilla Raisin recipe.

6 cups flour

3/4 cup sugar

3 1/2 T baking powder

1 t salt

4 cups heavy whipping cream

2 t bourbon vanilla (Trader Joe's is great!)

3 cups raisins

Soak raisins in warm water with some vanilla (I winged it with the amount of vanilla- the strength of the vanilla flavor is a matter of preference. FYI, this is different from the 2 t called for in the recipe) for 30 minutes to an hour. While the raisins are soaking, mix the 2 t vanilla with the whipping cream and set aside. Mix dry ingredients. Drain raisins and mix with dry ingredients, then mix in cream. Fold like biscuit batter; cut into twelve pieces. Bake at 350 degrees for 20-25 minutes or until slightly golden on top.