Lemon Cream Scones

Preheat oven to 375ºF.

In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.

With a fork, stir in cream and enough water until dough comes together into a rough ball.

On a lightly floured surface, knead dough 5 to 6 times. Place on a greased cookie sheet and pat into an 8-inch circle.

With a sharp knife, cut halfway through the dough to mark into 12 wedges. Bake 20 to 30 minutes, until golden brown; remove to wire rack to cool.

Cut into wedges while still warm, or cool completely before cutting.

Serve warm or at room temperature with lemon curd.