PLUMP RAISINS: Scale raisins and the soaking liquid into a 2-cup glass measuring cup. Microwave 1 minute on high power. (If no microwave, heat to a simmer in a small sauce pan.) Cover and let steep until cool. Drain raisins and blot dry with paper towels.

PREP PANS: LINE two half sheet pans with parchment. Stack the pans on two more pans: this is called "double-panning" and prevents the bottom of the scones from getting too brown.

PRE-HEAT oven to 425° F (218° C).

WHISK dry ingredients together In a large mixing bowl.

RUB in the butter with your hands: Add the cold butter cubes to the flour and mash between your fingers. As soon as the butter becomes a little softer, rub it between the heels of your hands to create large flakes. Continue doing this until the whole thing resembles coarse meal with separate flakes of butter.

ADD cream: Stir and fold in with a large rubber spatula until the flour / butter mixture is half absorbed.

SCATTER the raisins over the top and finish folding together. Scrape up the flour from the bottom and sides of the bowl and press into the dough with the rubber spatula.

TRANSFER dough to a lightly floured surface and pat into a 12" X 12" square about 3/4" thick. Fold in half. The dough will look very rough at this stage.

REPEAT 3 more times for a total of 4 half-folds, each time rolling to a 12" square and folding in half. After folding in half the last time, fold the dough in half again, creating a thick layered 6" square.

SCOOP dough using a #10 Ivory Scoop, pulling the scoop down through the layers of dough. Press the dough into the scoop with the heel of your hand and level off.

ARRANGE scoops on the parchment-lined double-pans.

BRUSH tops of scones with egg wash.

TURN DOWN the oven to 400° F (204°C) when the scones go in.

BAKE scones @ 400° F (204°C) for 20 minutes. Rotate pans. Bake approximately 12 minutes more, until golden brown. Total baking time = about 32 minutes.

INTERNAL TEMPERATURE = 210° F (99° C), if using a thermometer.