Raspberry Scones

Ingredients

• 3 cups all purpose flour

• 6 tbs granulated sugar

• 1 tbs baking powder

• 12 tbs salted butter (frozen for 15 min)

• ¾ cup heavy cream (very cold)

• ¼ tsp lemon extract

• ¼ tsp vanilla extract

• ¾ cup raspberries (frozen)

• Additional sugar for sprinkling

Directions

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

2. Add flour, sugar and baking powder to a food processor and pulse until combined.

3. Cut butter into slices and spread evenly over the flour mixture. Pulse until the butter is cut into sizes no larger than chocolate chip size.

4. Add whipping cream, vanilla and lemon extract to a cup or bowl and mix lightly. Pour over your butter, flour mixture and pulse until they are just combined.*

   It is very important that you do not over mix. You still want the dough to be crumbly, but you can pinch it together with your fingers.

5. Transfer to a lightly floured (NO STAINING) counter top. You can do this on a cutting board or wax paper if your counters stain as the raspberries will stain.

6. Work dough into a rectangle and add your first layer of frozen raspberries. We use fresh and freeze them an hour before making

7. Laminate your dough about 5 or 6 times cutting straight down (do not saw into dough) to get nice flaky layers. Add raspberries as you like in between each round.

8. Form into a circle after the last lamination and cut straight up and down into 8 even triangle slices. Top each slice with additional sugar. Regular or course will work well here.

9. Place on a baking sheet and bake at 375 for 15-17 minutes or until dough is golden brown. Note: adding extra raspberries will increase the time.

   Allow to cool completely and enjoy!