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Golden Raisin–Tarragon Scones

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Golden Raisin–Tarragon Scones

Makes 9

2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup cold unsalted butter, cubed
⅓ cup golden raisins
1 teaspoon finely chopped fresh tarragon
¾ cup plus 3 tablespoons cold heavy whipping cream, divided
¼ teaspoon vanilla extract
Garnish: fresh blueberries, fresh blackberries, fresh tarragon, and fresh edible flowers*

• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add raisins and tarragon, stirring to combine.

• In a small bowl, stir together ¾ cup plus 2 tablespoons cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.)