Served with butter, summer berry jam and a dab of whipped cream makes these a wow!
Preheat oven to 425*
Place the flour, baking powder, sugar, and salt in a large mixing bowl and stir together.
Using a box grater, grate the frozen butter and mix into the flour mixture**
Stir in the raisins or currents and pour in the cream. Using a spatula, stir until it starts to come together. Using your hands, press the remaining bits together to form one large mass. Place on a clean counter and shape into a circle, while pressing it down to about ¾ inch thick. Using a sharp knife, cut the circle into 8 equal wedges.
Place the cut scones onto a lined baking sheet.
In a small bowl, whisk the egg yolk and water until smooth. Brush a generous amount on top of the scone. Place in the oven and bake for 15-17 minutes, or until the top is golden. Remove from the oven and allow to rest for 10 minutes before serving.
**Alternately, cut the cold butter into large dice and place in the bowl of a food processor, along with the flour, sugar, and salt. Do 4 or 5 one second pulses until the butter breaks down to pea size pieces. Pour into a large mixing bowl and continue with step 4.
Gluten Free Vanilla Cupcake Mix
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