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Lemon Cream Scones

Fantastic with Lemon Curd and cream.

2 c flour
1/3 c sugar
1 tbsp baking powder
1/4 tsp salt
1/2 c golden raisins*
1 tsp grated lemon peel
1 c heavy whipping cream
2-4 tbsp water

Mix flour, sugar, baking powder and salt, then stir in lemon and raisins. Gently stir in cream and enough water to mix into a rough mass. Knead 5-6 times on a floured surface, and shape into an 8-inch circle on a greased cookie sheet. Cut halfway through the dough with a knife to mark 12 pie wedges. Do not cut all the way through the dough. Bake 25-30 minues at 375 degrees F., and cut into wedges before completely cool.

*The raisins are traditional, but I don't really like them, myself. I leave them out entirely sometimes, and the recipe still works well. You can substitue fresh sliced strawberries, raspberries, peaches, or 1/4 cup oranges as well, or omit fruit entirely and use 3 tablespoons of poppy seeds instead. If you do use rasins, be sure you're using golden rasins and not plain...they alter the flavor entirely, and with the lemon it's unpleasant. You can also substitute the lemon for cinnamon, nutmeg, and a little clove if you wish to use plain raisins.