Raspberry Thumbprint Scones

These delicious raspberry thumbprint scones are perfect for breakfast or afternoon tea.

Ingredients - Serves 8

Preheat the oven to 375°F 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 and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
In a separate small bowl, whisk together the egg and vanilla extract.
Pour the egg mixture into the flour mixture and stir until just combined.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
Divide the dough into 8 equal portions and shape each portion into a round scone shape.
Place the scones onto the prepared baking sheet and use your thumb or the back of a spoon to make an indentation in the center of each scone.
Fill each indentation with a teaspoon of raspberry jam.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown.
Allow the scones to cool slightly before serving. Enjoy!