Saffron Cream Scones

Ingredients:

• 1 cup heavy cream
• 1/4 tsp lightly crumbled saffron threads
• 0.5 tsp vanilla extract
• 3 tbsp golden raisins, dark raisins, or finely chopped dried apricots
• 2 tsp cream sherry, sweet wine or water
• 2 cups premium flour
• 1/4 cup granulated sugar
• 2.5 tsp baking powder
• 0.5 tsp salt
• 70g chilled unsalted butter, cut into small pieces, plus extra for serving
• 1 tbsp coarse sugar (optional)

Preparation:

1. Combine the heavy cream and saffron in a small saucepan. Bring to a boil over medium heat, then remove from heat and pour into a bowl. Let stand, stirring frequently, for 10 minutes. Refrigerate and let cool, stirring occasionally, for about 20 minutes; stir in the vanilla extract.
2. Combine raisins and sherry in a small bowl and microwave for 45 seconds.
3. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Work in the butter with your fingers until the mixture resembles coarse meal. Fold in the raisin mixture, then add the saffron cream, reserving 1 tablespoon (with a few strands) for greasing. Using a wooden spoon, knead into a soft dough.
4. Place the dough on the prepared baking sheet and shape it into a circle 18 cm in diameter and 2 cm thick. Cut into 8 wedges and space them 2 cm apart. Brush with the remaining saffron cream and sprinkle with coarse sugar.
5. Bake until the scones are puffed and dark golden around the edges, 14-16 minutes. Transfer to a wire rack and let cool slightly. Serve the scones with butter.