Raspberry Scones

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This is what I cook… on a weekend morning. Nothing is better than a warm freshly baked scone 
with a hot cup of coffee. 

Ingredients:
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar plus more for sprinkling
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter sliced in cubes
  • 1 cup fresh or frozen raspberries or blueberries 
  • ¾ cup half and half
  • 1 large egg
Whisk together the flour, sugar, baking powder and salt. Add butter with a pastry cutter. Add berries. In another bowl, whisk egg and half and half. Pour over butter/flour mixture and combine with your hands. Put the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Form the dough into a circle. Cut into 8 wedges. Place wedges on parchment paper lined baking sheet and freeze for 20 minutes. Before baking, brush with half and half and dust with sugar. Bake at 400 for 20-25 minutes until golden brown on top. Cool for 10 minutes before serving. 

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