Orange Golden Raisin Cream Scones

Steps

1. Warm 45 g of the orange juice until steaming, pour it over the raisins in a small bowl and let them soak 15 minutes; drain, keeping any leftover juice for the glaze.
2. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
3. In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant, then whisk in the flour, baking powder and salt.
4. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until the pieces are pea-sized; stir in the drained raisins.
5. In a measuring cup, whisk the egg, the vanilla and 185 g of the heavy cream, keeping the remaining 15 g of cream for brushing.
6. Pour the cream mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a lightly floured counter, pat into a rectangle, fold it in thirds like a letter, then pat into two 6-inch rounds about 1 inch thick.
8. Cut each round into 6 wedges, set them 2 inches apart on the sheet and chill 15 minutes.
9. Brush the tops with the reserved 15 g of heavy cream.
10. Bake 16 to 19 minutes, until golden and a toothpick in the center of a scone comes out clean.
11. Cool on a rack 15 minutes.
12. Whisk the powdered sugar with the remaining 30 g of orange juice plus any soaking juice until smooth and pourable, drizzle over the warm scones and let set 5 minutes.