1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream (Option: Substitute Buttermilk and add 1/2 teaspoon of baking soda)
3/4 cup frozen raspberries (blueberries, blackberries, red currants, etc..)
extra cream and sugar
Preheat oven to 425°F. Mix together the flour, sugar, baking powder and salt. Cut in butter until it resembles coarse meal. Stir cream in to flour mixture. Mix quickly with fork just until dough starts to come together.
Bake for 15 to 18 minutes.
Tip: An easy way to cut in the butter is to use a box grater.
The large side of the grater makes the perfect size pieces of butter.
Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty.