Raspberry Cream Scones

Makes 8 Scones

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 5 tablespoons cold unsalted butter, cut into small pieces
• 1 cup heavy cream
• 1 cup fresh raspberries, washed and dried
• Sanding sugar, for sprinkling

Instructions 

1. Make Dough – Preheat oven to 375 degrees. Combine flour, sugar, baking powder, and salt in a food processor. Add cubed cold butter and pulse until mixture resembles coarse meal. Add cream; gather mixture with your hands until it starts to hold together.
   
   

2. Form Scones – Turn out the mixture onto a lightly floured work surface. Bring dough together without overworking the dough. Pat into an 8-inch circle that is 1 inch thick. Lay raspberries on top and gently fold into the dough. Smooth top with a rolling pin. Cut into 8 wedges.
   
   3. Bakes Scones – Arrange wedges on a baking sheet lined with parchment paper. Sprinkle with sanding sugar. Bake until cooked through and golden brown, about 20 minutes. Transfer to a wire rack and let cool at least 10 minutes. Serve with raspberry preserves and whipped cream.