Start about 2 hours before you want to cook. Wash and dry 1 to 1 1/2 cups of raspberries. Cut 4 oz of cream cheese into 1/4 to 1/2 inch cubes. Spread both on a piece of parchment paper and place in a freezer.
Preheat oven to 375 convection. Mix dry ingredients: 2 cups AP flour, 1/4 cup sugar, 1/2 teaspoon salt, 2 teaspoon baking powder, 1/4 teaspoon baking powder. Mix well with a fork.
With a large fork, cut six tablespoons of cold butter into the dry mix until crumbly. Helpful hint: Chop the butter into small cubes before starting.
Mix in the frozen cream cheese and raspberries.
Whisk together the wet components: 1 egg, 1/2 teaspoon vanilla, and 3/4 cup cold buttermilk.
Drizzle in the wet to the dry while stirring gently until all the dry in combined. The dough should be a bit sticky but hold shape well. Add a touch more flour if needed.
Roll onto a large cutting board. With wet hands, form into an 8-inch diameter disk about 1 inch thick. With a large knife, cut into wedge shaped pieces.
Move to a parchment covered baking sheet. Whisk an egg with 1 teaspoon of water. Brush the scones with the egg wash.
Sprinkle the top with a little sugar.
Bake until golden brown. About 25 minutes.
Use fresh berries than freeze. Do not buy previously frozen berries.
The cream cheese is optional. Do not use low fat or fat-free cream cheese.
The butter needs to be cold when you are cutting it in. I like to cut mine up or use a grater to get a head start.
Try to work quickly and do not handle the dough more than needed. Cold dough is better, so cold milk, egg, and butter.
Do not use baking powder that has aluminum.
No buttermilk, no problem. A good substitute is 2 teaspoons of lemon juice plus enough milk to measure 3/4 cup. Then let set for 5 minutes.
Good at room temperature for 2 days or refrigerated for 4-5 days.
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