Mimi's Raspberry Scones

This is a basic cream scone dough that you can use to make any kind of scone. It is delicious.

• Ready In: 40 mins
• Serves: 8

Ingredients

• SCONES

• 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

• BERRIES

• 1  cup raspberries

• EGG WASH FOR TOPS

• 1  large egg (slightly beaten)
• 1  tablespoon  cream

Directions

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.