Raspberry Scones Recipe

Preheat oven to 410ºF.

Place flour, baking powder, sugar, and salt into a mixing bowl. Add butter and mix until pea-sized pieces form.

In another bowl, mix eggs, cream, vanilla, and lemon juice.

Add cream mixture to flour mixture. Mix raspberries into dough. Do not overmix. You should be able to see lumps of butter and the dough must be slightly sticky. Transfer to a well-floured surface.

Roll out dough until 3/4-inch-thick. Cut out desired shapes using cookie cutters or the base of a drinking glass and place on a lined baking sheet.

Brush with a little egg wash and sprinkle with sugar.

Bake for 20 to 25 minutes or until golden and crisp on the outside and bread is baked through. Serve scones with Raspberry Jam and Mock Clotted Cream.