2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/8 tsp. salt
1/3 c. unsalted butter, chilled
1/2 c. heavy cream
1 lg. egg
1 1/2 tsp. vanilla
1/2 c. raisins
1 egg mixed with 1 tsp. water for glaze

Preheat oven to 425 degrees. Lightly butter baking sheet. In large bowl, stir together flour, sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles course crumbs.

In small bowl, stir together the cream, egg and vanilla. Add cream mixture to flour mixture and stir until combined. Stir in raisins; pat the dough into a 1/2 inch thickness on a lightly floured cutting board.

Using a floured round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all dough is used. Lightly brush the tops of scones with egg mixture. Bake 13-15 minutes or until lightly browned. Serve warm or cool completely and store in airtight container.