These scones are a wonderful use for fresh raspberries -- the berries become soft and jammy in the oven, sandwiched between tender scone dough. These scones aren't very sweet, so the sanding sugar on top is key. Like all scones, these are best eaten as soon as possible and don't keep well.
Fresh Raspberry Scones (adapted from The Sugar Hit)
Makes 8 scones
2 cups flour
2 T sugar
1 T baking powder
6 T butter, cold
1/2 cup buttermilk
1-1/2 tsp vanilla extract
1 cup fresh raspberries, rinsed and patted dry
Sanding sugar + egg or milk
1. Preheat the oven to 350 degrees and line a baking sheet with parchment or foil. Spray with oil.
2. Whisk together the flour, sugar, and baking powder. Cut in the butter.
3. In a separate bowl, whisk together the egg, buttermilk, and vanilla. Add gradually to the dry mixture, stirring gently with a fork, until incorporated. Chill 5-10 minutes.
4. Divide the mixture into two and pat into two circles about 9-inches around. Cover one disk with the berries, and top with the other disk of dough. Pat down gently.
5. Cut into 8 wedges and transfer to the baking sheet. Brush the scones with milk or beaten egg (or a combination), and sprinkle with sanding sugar.
6. Bake about 20 minutes, until nicely brown on the bottom.