Raspberry Scone Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/2 cup fresh raspberries
• 1/2 cup milk, plus extra for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: Additional granulated sugar for sprinkling

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Dry Ingredients:

   • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

3. Incorporate the Butter:

   • Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

4. Add the Raspberries:

   • Gently fold the fresh raspberries into the flour mixture, being careful not to crush them too much.

5. Prepare the Wet Ingredients:

   • In a separate small bowl, whisk together the milk, egg, and vanilla extract until well combined.

6. Combine Wet and Dry Ingredients:

   • Pour the wet ingredients into the flour mixture. Using a fork or spatula, gently mix until the dough just comes together. Be careful not to overmix.

7. Shape the Scones:

   • Transfer the dough onto a lightly floured surface. Pat the dough into a circle that's about 1 inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 wedges.

8. Bake the Scones:

   • Place the scones onto the prepared baking sheet, leaving some space between each one. Brush the tops of the scones with a little milk and sprinkle with additional granulated sugar if desired.
   • Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.

9. Cool and Serve:

   • Once baked, transfer the scones to a wire rack to cool slightly before serving.

10. Enjoy:

    • Serve these delicious raspberry scones warm or at room temperature, with a cup of tea or coffee. Enjoy their tender, buttery texture and bursts of raspberry flavor for a delightful breakfast or afternoon treat!

Note: These raspberry scones are best enjoyed fresh on the day they are baked. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. Simply reheat them in the oven or toaster oven before serving to refresh them.