Raspberry Scones

By bakingbits

2 ¼ c flour

½ c sugar

2 ½ tsp baking powder

½ tsp salt

6 TBS cold butter

1 c heavy cream

¾ c raspberries

(can use mix berry or another berry)

Additional cream and sugar (raw sugar)

Combine flour, sugar, baking powder, salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. (I usually smash berries to moisten scone). Roll into round and press until 3/4” – 1” thick and cut into wedges. Place 1” apart on greased baking sheet; brush top with cream and sprinkle with sugar. Bake 15-18 min @ 425.