The Second Course: Raisin Scones

4 ½ cups flour and some for dusting
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, cold, cut into pieces
1 cup raisins
2 ¼ cups heavy cream, divided
1 large egg yolk
Sugar for sprinkling on top

In a bowl, whisk together flour, sugar, baking powder, baking soda and salt. With a pastry blender cut in the butter until mixture resembles cornmeal. Fold in raisins. Pour 2 cups of cream into the flour. Using your hands, mix until the dough just comes together.

Turn dough out onto a floured surface. Press the dough into an 11 x 7-inch rectangle, 1 inch thick. Cut the rectangle into 16 triangles. Place the triangles onto parchment-lined sheets, cover with plastic and freeze for at least two hours.

Preheat oven to 375ยบ. Mix the egg yolk with the remaining ¼ cup cream and brush over the tops of the scones. Sprinkle with sugar. Bake 30 to 35 minutes.