In a large bowl, whisk together flour, granulated sugar, baking powder, lemon zest, salt, and anise. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Add pine nuts and raisins, stirring to combine. Add vanilla extract and cold cream, stirring with a fork just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface, and gently knead until smooth, 4 to 5 times. On a very lightly floured surface, pat dough to a 7-inch smooth disk (approximately 1-inch thick). Using a bench scraper or a thin-bladed knife dipped in flour, cut disk into 8 wedges. Place on prepared pan approximately 1½ inches apart. Freeze until firm, about 15 minutes.
Preheat oven to 375º.
In a small bowl, whisk together egg and 1 tablespoon water. Brush scones with egg wash. Sprinkle with pearl sugar.
Bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Let cool on pan for 5 minutes. Serve warm with mascarpone and fruit preserves, if desired.
Recipe by Victoria at https://victoriamag.com/panettone-scones/