Fresh raspberries offer a tart burst of bright flavor in every bite of these tender fluffy scones.

Ingredients

• 3-1/2 Cups AP Flour
• 1/2 Cup White Sugar
• 2 Tbsp. Baking Powder
• 1/2 Tsp. Salt
• 1 Tsp. Ground Allspice
• 3/4 Cups Cold Butter
• 1 Egg
• 1 Cup Cream
• 1/2 Tsp. Vanilla Extract
• 1 Cup Raspberries, frozen to aid handling

Directions

1. Mix flour, sugar, baking powder, allspice, and salt in a large bowl.
2. Cut butter into 1/2″ square cubes and cut into dry ingredients with a pastry blender until most of the butter pieces have been incorporated.
3. Whisk cream, egg, and vanilla together in a small bowl.
4. Create a well in the pastry mixture and pour in the wet ingredients. Swiftly mix until just incorporated. Limit to 15-20 stirs to avoid toughening the pastry.
5. Briefly knead, up to 10 times, and roll out into a 1″ thick rectangle. Press the raspberries into the dough at tight spacing covering half of the dough. Fold the other half over the raspberries.
6. Refrigerate the dough for 30 minutes to allow the butter to harden and the raspberries to thaw. Cut the dough into 12 wedges, spread out, and bake at 400 degrees Fahrenheit for 15 minutes until golden brown.