Chill mixing bowl and biscuit cutter in freezer. Meanwhile, chop raisins, walnuts and chocolate. Then, sift flour, sugar, salt and baking powder together into chilled bowl. Add frozen butter cubes and mix into dry ingredients with fingers until mixture looks like pebbles. Stir in raisins, chocolate and walnuts. In another bowl, whisk eggs, vanilla and heavy cream together; add to dry ingredients and stir until dough comes together.
Preheat oven to 400°F and move rack to top. Grease baking sheet with butter and sprinkle lightly with flour; set aside. Turn dough onto lightly floured surface and pat into a circle about 3/4-inch thick. With chilled biscuit cutter dipped in flour, cut into scones, and arrange, well separated, on prepared baking sheet. Brush scones with heavy cream and sprinkle with raw sugar and ground cinnamon.
Bake at 400°F for 20 to 25 minutes until golden brown. Remove from baking sheet and serve warm or lightly cooled.
Note: Callebaut semi-sweet chocolate, King Arthur unbleached cake flour, Plugrá European-Style® unsalted butter, and Nielsen Massey vanilla extract are recommended.
- 1/2 Cup California Monukka raisins
- 1/2 Cup walnuts, chopped
- 1/2 Cup semi-sweet chocolate*
- 23/4 Cups unbleached cake flour*
- 1/3 Cup sugar
- 3/4 Teaspoon salt
- 1 Tablespoon baking powder
- 1/2 Cup unsalted butter*, cut in cubes and frozen
- 2 eggs
- 2 Teaspoons vanilla extract
- 2/3 Cup heavy whipping cream
- 2 Tablespoons heavy whipping cream
- Raw sugar
- ground cinnamon