Wedding scones
2-3/4 cups all purpose flour
6 tablespoons sugar
1-1/2 tablespoons baking powder
1 teaspoon salt
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1 stick chilled unsalted butter
3/4 cups raisins
1 cup chilled whipping cream
2 eggs
Additional sugar
Preheat oven to 400. Lightly dust a baking sheet with flour. Whisk together the flour, sugar, baking powder and salt into a bowl. Add butter and blend with fingertips or a pastry cutter until mixture looks like coarse meal. Mix in the raisins.
In a small bowl, whisk the eggs and cream together. Pour over the crumb mixture, stirring until just combined. Transfer dough to a lightly floured surface. Press into a 1-inch thick round. Cut out rounds using a 3-inch round cookie cutter. Gather dough scraps and press to thickness of one inch. Cut out additional rounds. Place scones on baking sheet and sprinkle with additional sugar. Bake 10 minutes. Lower oven temperature to 350 and continue baking until light brown, about 19 minutes. Serve warm with butter and marmalade.
