Better Than Bakery Raspberry Scones: Your New Favorite Breakfast Treat

👩‍🍳 Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2

   In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. 3

   Add the very cold butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. 4

   In a separate small bowl, whisk together ¾ cup heavy cream, egg, and vanilla extract until well combined.
5. 5

   Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or your hands until just combined and a shaggy dough forms. Be careful not to overmix.
6. 6

   Gently fold in the fresh raspberries until evenly distributed. Try not to crush them too much.
7. 7

   Turn the dough out onto a lightly floured surface. Gently pat the dough into a disc about 1-inch thick. Using a 2.5-3 inch round cutter or a knife, cut the dough into 8 wedges or rounds. If using a cutter, gently reform scraps to cut additional scones.
8. 8

   Place the scones on the prepared baking sheet, leaving about an inch between them.
9. 9

   Brush the tops of the scones with the remaining 2 tablespoons of heavy cream and sprinkle generously with turbinado sugar, if using.
10. 10

    Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
11. 11

    Transfer the scones to a wire rack to cool slightly before serving. Best enjoyed warm.