Raspberry Scones

Preheat oven to 375. Mix together dry ingredients. ‘Cut in’ butter to dry ingredients until butter resembles gravel, or is pea sized. Whisk egg and vanilla into heavy cream. Gently combine liquid and dry ingredients and fold in berries at the end. Flour your surface, and pat or roll out the dough. Cut into wedges, or use a biscuit cutter. Sprinkle the tops with turbinado sugar. Bake for 14-16 minutes on parchment lined sheet tray and enjoy!