8 Servings 20 min Cook
2 Cup Wheat Flour
1/4 Cup Sugar
5 Tsp Baking Powder
1/2 Tsp Salt
1 Stick Butter
3/4 Cup Half And Half Cream
1 Cup, unthawed Raspberries
Combine the measured flour, 1/4 cup of the sugar, the baking powder, and salt in food processor bowl and pulse for a few seconds.
Cut frozen butter into cubes and add one at a time, pulsing just enough to form small, pea-sized pieces.
Change to dough blade.
Pour in 3/4 cup of the cream and run until mostly combined (sticky ball forms and not all of the flour will be incorporated).
Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).
Lightly flour a rolling pin and the work surface.
Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you.
Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).
Starting with the top, berryless third, fold the dough lengthwise into thirds, pressing on the layers as you go
Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block.
If the ends become tapered, square them with your hands.
Slice the dough crosswise (do not saw back and forth) into 4 equal pieces.
Cut each piece diagonally to form 2 triangles.
Transfer the scones to the floured plate and place in the freezer for at least 5 minutes.
Meanwhile, heat the oven to 400°F and arrange a rack in the middle.
Line a baking sheet with parchment paper.
When the oven is done heating, remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart.
Brush a thin layer of cream over the tops of the scones and sprinkle with 1 tablespoon sugar.
Bake until golden brown on the top and bottom, about 20 minutes.
Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.