Another delicious recipe from the kitchen of a client with class! This recipe and kitchen are featured in Robert McArthur Creative Spaces for Cooks.

Golden Cream Scones
2-3 ounce piece of unpeeled ginger root                                          Glaze:
3-4 lemons (zest only)                                                                              3 Tablespoons butter melted
2 cups flour                                                                                                   2 Tablespoons sugar
1 Tablespoon baking powder                                                                 (reserved zest from above)
1/2 teaspoon salt
1/4 cup sugar
3/4-1 cup golden raisins
1 1/4 cups heavy cream

Preheat the oven to 425 degrees. Cut the unpeeled ginger into large chunks then use a food processor to chop it into tiny pieces. Set ginger aside. Use a zester to remove the zest from the lemons, avoiding the white pith. In the processor, chop the long strips into tiny bits. Set zest aside in two equal amounts, reserving one for the glaze. Combine the flour, baking powder, salt and sugar in a bowl. Mix well with a fork. Sprinkle the ginger, 1/2 of the lemon zest, and the raisins evenly across the surface of the dry ingredients. Toss together with a fork. Use your fingertips to keep the moist ingredients from clumping together if necessary. Using a fork, stir in the cream until the dough holds together in a rough mass. Lightly flour a board and transfer the dough to it. Knead the dough a few times to finish combining ingredients if necessary. Pat it into a circle about 10 inches across. For the glaze, spread the butter over the top of the circle of dough and sprinkle first the remaining lemon zest and then the sugar on top. Cut the circle into 12 wedges and place each piece on an ungreased baking sheet, allowing about an inch between pieces. Bake for about 15 minutes or until golden brown. For smaller scones, make two circles cut into 8 wedges each.

These are my variation of the raisin scones traditionally served at teatime. I like them for breakfast.