Buttery Raspberry Scones

Ingredients

All-purpose flour

2 cups

Granulated sugar

1/4 cup

Baking powder

1 tablespoon

Salt

1/2 teaspoon

Unsalted butter

1/2 cup (cold, cubed)

Heavy cream

1/2 cup

Egg

1, beaten

Vanilla extract

1 teaspoon

Fresh raspberries

1 cup

Powdered sugar

for dusting

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, beaten egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to overmix to keep the scones light and fluffy.
6. Gently fold in the fresh raspberries, taking care not to crush them, as this will help maintain their shape.
7. Transfer the dough onto a lightly floured surface and shape it into an 8-inch (20 cm) circle, about 1-inch thick. Cut the circle into 8 wedges, like a pizza.
8. Place the scones onto the prepared baking sheet, spacing them about 2 inches apart to allow for rising.
9. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Remove from the oven and let the scones cool on a wire rack. Once cooled, dust with powdered sugar before serving.