Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Add the cold, cubed unsalted butter into the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate small bowl, whisk together the beaten egg and vanilla extract.
5. Pour the egg mixture into the flour mixture and stir gently until just combined. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a cohesive ball.
7. Divide the dough into 8 equal portions and shape each portion into a round scone shape, about 1 inch thick.
8. Place the shaped scones onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each scone.
9. Fill each indentation with a teaspoon of raspberry jam, ensuring it is well centered.
10. Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on the edges.
11. Remove from the oven and allow the scones to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm and enjoy!