Mimi'S Raspberry Scones

• 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

1. In a large bowl whisk together the flour, sugar, baking powder, and salt.
2. With a pastry blended cut the butter in to look like coarse crumbs.
3. Gently fold the berries into the flour mixture.
4. In a small bowl combine the cream, beaten egg, and vanilla; mix well.
5. Add this to the flour mixture and stir till just combined; do not overmix.
6. Knead dough gently on a lightly floured board being careful of the berries.
7. Roll or pat into a circle that is about 7" round and about 1 1/2" thick.
8. Cut the circle in half and each half into four pie-shaped wedges.
9. Place on a baking sheet; brush the tops with egg wash.
10. 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.
11. Best eaten the day they are made.

scones, flour, sugar, baking powder, salt, butter, egg, vanilla, cream, cream, raspberries, egg wash, egg, cream

Taken from www.food.com/recipe/mimis-raspberry-scones-215974 (may not work)