Preheat the oven to 220°C/425°F and line a baking tray with parchment/baking paper.

In a large mixing bowl, whisk together flour, sugar, baking powder, salt and zest. Add the butter and rub the flour between the palms 3-4 times to uniformly disperse the butter in dry ingredients. Scatter the raisins on the mixture and pour the cream. Knead the ingredients just enough to form dough.

On a lightly floured work surface, pat the dough into a 10-11inch wide disc. Slice the disc into six or eight equal pieces. Place the pieces on to the prepared baking tray spacing the scones at least 2 inches apart. Brush each scone with heavy cream and evenly sprinkle some cinnamon-sugar.

Bake the scones until golden brown, about 13-15 minutes. Remove from the oven and let cool on a wire rack for about 15 minutes. Serve warm with a side of butter and jam or store the scones in an airtight container up to 4 days.

Variation: Replace heavy cream with whole milk to reduce calories. Replace up to 1-cup white flour with 1-cup chapatti flour to raise fiber content. In place of 1/2-cup raisins, try 1/4-cup walnut pieces + 1/4-cup raisins or figs.