Raspberry Scones

What you'll need:

• 2 cups all-purpose flour 
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 1/2 cup unsalted butter, frozen
• 1/2 cup  heavy cream  (plus 2 Tbsp for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• ½ cup of Raspberry & Champagne Preserves

How to make: 

1. Whisk flour, sugar, salt, and baking powder together in a large bowl.
2. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. 
   
3. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, then mix together.
   
4. Pour onto the counter and, with floured hands, work dough into a ball. If the dough is still sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Divide into 3 dough balls.
   
5. Press each ball into an 8-inch disc and layer ¼ cup of Raspberry & Champagne Preserves on top of the first disc, then top with the second disc followed with the rest of the preserves and last disc. Press together and with a sharp knife or bench scraper, cut into 8 wedges. 
   
6. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. 
   
7. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
   
8. Meanwhile, preheat oven to 400°F (204°C).
   
9. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes.