Instructions:

• Preheat the Oven:
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
• Mix Dry Ingredients:
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Cut in the Butter:
• Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.
• Add Wet Ingredients:
• In a separate bowl, whisk together the cream, egg, lemon zest, lemon juice, and vanilla extract. Pour this mixture into the dry ingredients.
• Combine the Dough:
• Gently stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix. The dough should be slightly crumbly but hold together when pressed.
• Fold in the Raspberries:
• Gently fold in the fresh raspberries, being careful not to break them apart.
• Shape the Dough:
• Turn the dough onto a lightly floured surface. Pat it into a round disc about 1-inch thick. Use a sharp knife or bench scraper to cut the dough into 8 wedges.
• Prepare for Baking:
• Arrange the scone wedges on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with coarse sugar for a golden, crunchy finish.
• Bake:
• Bake for 18–20 minutes, or until the scones are golden brown on the edges and cooked through.
• Cool and Serve:
• Let the scones cool slightly on the baking sheet before transferring to a wire rack to cool completely. Serve warm or at room temperature.
• Enjoy your freshly baked Lemon Raspberry Scones with a cup of tea or coffee!