Mimi's Raspberry Scones

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 6 tablespoons chilled butter (cut into pieces)
• 1 large egg (lightly beaten)
• 1 teaspoon vanilla
• 1/2 cup cream, plus
• 2 tablespoons cream
• 1 cup raspberries
• 1 large egg (slightly beaten)
• 1 tablespoon cream

Recipe

• 1 in a large bowl whisk together the flour, sugar, baking powder, and salt.
• 2 with a pastry blended cut the butter in to look like coarse crumbs.
• 3 gently fold the berries into the flour mixture.
• 4 in a small bowl combine the cream, beaten egg, and vanilla; mix well.
• 5 add this to the flour mixture and stir till just combined; do not overmix.
• 6 knead dough gently on a lightly floured board being careful of the berries.
• 7 roll or pat into a circle that is about 7" round and about 1 1/2" thick.
• 8 cut the circle in half and each half into four pie-shaped wedges.
• 9 place on a baking sheet; brush the tops with egg wash.
• 10 bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
• 11 best eaten the day they are made.