Mimi'S Raspberry Scones - cooking recipe

Ingredients

SCONES
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled butter (cut into pieces)
1 large egg (lightly beaten)
1 teaspoon vanilla
1/2 cup cream, plus
2 tablespoons cream
BERRIES
1 cup raspberries
EGG WASH FOR TOPS
1 large egg (slightly beaten)
1 tablespoon cream

Preparation

In a large bowl whisk together the flour, sugar, baking powder, and salt.
With a pastry blended cut the butter in to look like coarse crumbs.
Gently fold the berries into the flour mixture.
In a small bowl combine the cream, beaten egg, and vanilla; mix well.
Add this to the flour mixture and stir till just combined; do not overmix.
Knead dough gently on a lightly floured board being careful of the berries.
Roll or pat into a circle that is about 7\" round and about 1 1/2\" thick.
Cut the circle in half and each half into four pie-shaped wedges.
Place on a baking sheet; brush the tops with egg wash.
Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
Best eaten the day they are made.