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Preheat oven to 425F. Line a large baking sheet with parchment paper.
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In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ¼ cup sugar, making sure to remove any lumps.
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Using a pastry cutter, 2 knives, or your fingers, work the butter into the flour mixture until you have coarse crumbs.
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In a small bowl, whisk together buttermilk and egg. Pour into the flour mixture and stir until just combined. Fold in the raisins, being careful not to overwork your dough.
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Turn your dough out onto a floured surface and press (or roll) your dough out to about 1-inch thickness. Use a cookie cutter or sharp knife to cut into your desired shapes; transfer to prepared baking sheet. Brush with the heavy cream and sprinkle with the remaining 1 tablespoon of sugar
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Bake for 15 - 20 minutes, depending on the size of your scones. The scones should be a beautiful golden brown. Transfer to a wire rack to cool slightly before serving.