Oh what a thing to wake up to.
And look. I served them special on a butter wrapper.
I get real fancy at six in the morning.
So I made the crumbliest, bittiest butter-cream scones. Miniature and piping hot, they have a gentle cinnamon spiciness and many a sweet, plump raisin. Each bite is tender and rich, with the flavor of sweetened cream.
It’s best to eat them straight from the oven, split open and buttered.
Petite Cinnamon Raisin Scones
Makes about 12-15 mini scones
2 cups flour
½ cup sugar, plus extra for sprinkling
3 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, diced
2 eggs, lightly beaten
1/2 cup cold heavy cream
3/4 cup raisins
1 egg, beaten, for egg wash
Preheat the oven to 400 degrees F.
Whisk together flour, sugar, baking powder, cinnamon, and salt. Add the cold butter and mix on low speed with an electric mixer or in a standing mixer until the flour and butter combine to form pea-sized crumbs. Lightly beat the eggs and heavy cream in a small bowl and add to the flour/butter mixture. Mix until just combined. Add the raisins. The dough will be sticky.
Flour a large work surface, your hands, and a rolling pin and roll out the dough to about 1” thickness. Use a small glass cup, or a biscuit cutter, to make small circular scones. Place on a cookie sheet lined with parchment paper.
Brush the tops of each scone with the last beaten egg and sprinkle generously with sugar. Bake for about 15 minutes, or until the outsides are crisp and just beginning to turn golden.