Raspberry Scones

These raspberry scones are buttery, flaky, and filled with juicy raspberries.

Ingredients - Serves 8

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Gently fold in the fresh raspberries, being careful not to crush them.
Transfer the dough onto a lightly floured surface and shape it into a 8-inch (20 cm) circle. Cut the circle into 8 wedges.
Place the scones onto the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
Remove from the oven and let the scones cool on a wire rack.
Dust the cooled scones with powdered sugar before serving.