Vanilla Bourbon Raisin Scone

Psalm 30:2

    [2] O LORD my God, I cried to you for help,

        and you have healed me.

Bake 425 degrees preheated oven, lower middle rack for 20 -25 minutes for pie shapes and 15 minutes for biscuit shape or until lightly browned.

1/4 c vanilla Bourbon 

3/4 c white raisins 

Soak raisins in Bourbon.

Drain raisins.

Reserve Bourbon.

Dry ingredients 

2 c AP flour

1/4 c sugar

1-1/2 t baking powder

1-1/2 t kosher salt

1/4 t baking soda

Whisk together.

6 T cold butter cubed 

1/2 c cold whole buttermilk

1 large egg 

Cut butter into flour with 2 forks until crumbly.

Stir raisins into flour.

Mix egg and buttermilk.

Stir buttermilk mixture into flour mixture.

Turn onto floured surface and kneed 5-6 times.

Pat into 1-1/2 inch thick circle.

Cut into pie shapes or biscuit shapes.

Bake, cool on wire rack.

Make confectioners sugar drizzle.

1-1/2 c confectioners sugar

1 T reserved Bourbon 

Drizzle over scones!