Raisin Scones and Irish Nana's Blackberry Jam

These scones are essentially glorified biscuits, they are lightly sweetened and the raisins incorporate just the right amount of chewy texture. The blackberry jam is sweet with a little bit of tart and a hint of warmth from the cloves. Jodi says these go great with tea and I enjoy them with a glass of ice cold milk.

Raisin Scones
Ingredients

• 4 C. plus 1 T flour 

• 2 T. sugar plus extra for sprinkling 

• 2 T. baking powder 

• 2 tsp. kosher salt 

• 3/4 lb cold unsalted butter, diced 

• 4 eggs, lightly beaten

• 1 C. cold heavy cream 

• 3/4 C. raisins, heaping 

• 1 extra-large egg beaten with 2 T milk or water, for egg wash

Directions
Preheat the oven to 375 degrees F.

Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer, using the paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is pea-sized. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoons flour and then add to the dough and mix quickly. The dough will be a bit sticky

Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. Cut into squares and then diagonally to make triangles. Place on a cookie sheet lined with parchment paper. Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are cooked

Irish Nana's Blackberry Jam 
Ingredients

• 1 qt. fresh ripe blackberries, hulled 
• 1/2 c superfine sugar 
• 2 T. fresh lemon juice 
• 3 cloves 

Directions 
Put the blackberries in a food processor and process until coarsely chopped. Transfer the mixture to a large skillet and stir in the sugar, lemon juice and cloves. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 10 minutes. Pick out cloves. Transfer to a bowl and let come to room temperature.

Hulling the blackberries.