Makes 8 scones
2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, cold
1/2 cup raisons
1/2 cup sour cream (also works with yogurt but sour cream is better)
1 large egg
Adjust oven rack to lower-middle position and preheat to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Using a baker's knife, work butter into the flour (another option is to freeze the butter the night before and use a cheese grater to incorporate the flour); use your fingers to work in butter (mixture should resemble course meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky in places and there may not seem to be enough liquid at first, but as you press, the dough will come together.
Place on a lightly floured surface and pat into a 7-8 inch circle, about 3/4 inch thick. Sprinkle 1 tbsp of sugar on top. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper, about an inch apart. Bake until golden (15-17 minutes). Cool for 5 minutes and serve warm.