Baking Bits Raspberry Scones

A friend and I went to the Sweetwater Berry Farm in Ahwahnee California to pick fresh raspberries to make jam. We had more than enough for the raspberry jam so my friend decided to make a batch of mouthwatering Raspberry Scones. She kept talking about how delicious they were, naturally I had to make my own. Try them with a little honey.

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
Additional cream and sugar

Preheat oven to 425 degrees F. Sift or whisk the flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender, or two forks, until it resembles a course meal. Add cream and raspberries to dry ingredients. Fold lightly with a rubber scrapper or fork until flour is incorporated. Turn dough out onto a floured surface. Pat the dough with lightly floured hands into a 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

Variations:
Try sprinkling the tops of the scones with Raw Sugar in the place of granulated sugar.