Tonia's Perfect Raspberry Scones
Devouring a fresh raspberry scone is a lovely way to start the day!
1 package Tonia's Perfect Scone Mix
1½ cups fresh raspberries
4 tbsp cold butter
½ cup whipping cream or 2% milk
2 tsp sugar (for topping)
1 tbsp all-purpose flour (for rolling dough)
Preheat oven to 400° F (200° C).
In a large bowl, cut the butter into the scone mix until mixture resembles coarse cornmeal. Create well in center of blended mixture.
Separate one egg and reserve the egg white.
In a small bowl, combine the egg yolk with the remaining egg and the whipping cream using a fork.
Pour into well and mix until the dough comes clean from the sides of the bowl.
Add raspberries and gather dough into a ball, turn out onto a lightly floured surface and knead three times.
Roll dough into ½'' thick round and cut into 12 wedges.
Arrange on an ungreased baking sheet 1'' apart. Brush tops with reserved egg white and sprinkle with sugar.
Bake in preheated oven for 15 minutes or until light golden brown.
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