Preheat oven to 425°F
Butter a 12 inch muffin pan
Place all dry ingredients and cubed ice cold butter into a food processor and blend together into a sand consistency
Whip 1 ⅓ cup cream until medium peaks form
Fold in dry ingredients and raisins, moving quickly
Distribute evenly between all 12 muffin tins
Brush with egg wash
Bake for 20-25 minutes, checking at the end until golden brown
Serve with Irish butter and a generous portion of homemade jam
