Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C) and grease a 12-cup muffin tin generously with butter or nonstick spray.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine:

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• 1½ teaspoons kosher salt

Whisk together to evenly distribute the leavening and salt.

Step 3: Cut in the Cold Butter

Add ¾ cup (170g) cold unsalted butter, cubed.
Using your fingers, a pastry blender, or two forks, press the butter into the flour until the mixture resembles coarse crumbs. Small chunks of butter should still be visible.

Step 4: Add the Raisins

Mix in 1 cup of raisins (or other dried fruit) until evenly distributed.

Step 5: Pour in the Wet Ingredients

Add:

• 2/3 cup buttermilk
• 2/3 cup heavy cream

Use your hands or a spatula to gently fold the dough together. Mix only until just combined—do not overwork the dough.

Step 6: Scoop and Fill Muffin Tin

Using your hands or a scoop, divide the dough evenly into 12 mounds and drop each into the greased muffin cups. The tops can be rough and rustic—no need to smooth them out.

Step 7: Make the Egg Wash

In a small bowl, whisk together:

• 1 egg yolk
• 2 tablespoons heavy cream

Brush the mixture over the tops of each unbaked scone for a glossy, golden finish.

Step 8: Bake

Place the muffin tin on the center rack of the oven.
Bake for 22–25 minutes, or until the tops are deeply golden and a toothpick inserted in the center comes out mostly clean. Internal temperature should reach at least 190°F (88°C).

Step 9: Serve Warm

Let scones cool slightly in the pan.
Serve warm with softened butter, strawberry or blackberry jam, and a sprinkle of flaky sea salt for that Mary O’s signature touch.