Add the butter to the flour mixture and pulse to combine. Don’t go crazy with the pulsing, even though it’s fun to watch the flour shoot out of the lid. You only want to pulse until you get a crumbly mixture that still has some pea sized chunks of butter. Butter = flaky!
See the butter pearls? That’s good stuff!
Add the sour cream and again just pulse until its combined.
Toss in the raisins and give it a couple more pulses.
On a floured board or counter, pour out the mixture. Notice how crumbly it is? That’s good. You’re going to gather it all together gently by patting the sides and top to make a square.
See how it all came together? Now cut the square to make 8 wedges.
Place on a parchment lined baking sheet. This makes for easier cleanup and the scones won’t burn on the bottoms. I heart parchment paper.