2 cups all purpose unbleached flour
4 teaspoons baking powder
4 tablespoons sugar
Pinch of salt
6 tablespoons frozen unsalted butter
1 cup raspberry preserve
1/2 cup whole milk or cream
1 egg, room temperature
2 teaspoons pure vanilla extract
Preheat oven to 375 degrees F
Combine flour, sugar, baking powder and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly.
Mix milk (or cream), vanilla and egg in a separate bowl. Fold wet ingredients into dry ingredients.
Pat dough out onto a lightly floured surface. Divide dough into 12 equal portions. Add a teaspoon of raspberry preserve to the middle of each piece and make sure to close completely.
Line a 12 cup small muffin pan and add scones. Refrigerate for 10 minutes. Remove from refrigerator and bake for 15 to 20 minutes or until golden brown and dough is cooked.
