Raspberry Cream Scones~

Adapted from America's Test Kitchen

2 cups flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons cold butter, cut into 1/4 inch cubes

1/2 cup fresh raspberries

1 cup heavy cream

Preheat oven to 425º.

Combine flour, baking powder, sugar and salt in mixing bowl.  Whisk to combine.  Cut in butter with pastry blender until it looks like coarse born meal with a few slightly larger lumps.  Gently stir in fruit.  Add heavy cream and stir with spatula or fork till dough begins to form.

Pour out onto counter top and knead very carefully till dough comes together into a slightly sticky mound...only about 5-10 seconds.  Pat into a rectangle about 1 inch tall.  Cut into 8-12 rounds using a biscuit cutter.

Place onto parchment or Silpat lined baking sheet.  May brush with cream and sprinkle with sugar if desired.  Bake 11-14 minutes till light brown.  Cool on rack 10 minutes before serving.  May serve warm or at room temperature.  These freeze well.

You may also make these in the food processor.  Be careful not to over process.

Makes 8-12 depending on the size of your biscuit cutter. 

These are best on the day made.  Freeze leftovers and just pop in the microwave for a delicious treat.