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Fluffy Raspberry Scones

These scones are so yummy, soft and sweet! They are best eaten just out of the oven.
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Ingredients
  

  • 2 Cups Flour
  • 1/2 Cup Sugar
  • 3 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 Cup Butter
  • 2/3 Cup Milk
  • 1 Cup Frozen raspberries

For the Glaze

  • 2 Tbsp Milk
  • 1 Cup Confectioners' sugar
  • 1/2 Tsp Vanilla extract

Instructions
 

  • Preheat your oven to 425˚.
  • Measure the flour into a large mixing bowl. Using a knife, cut the butter into the flour. Use your fingers to crumble up the butter into small, pea-size like pieces, so they are evenly distributed throughout the flour. (You can also do this using a food processor and pulsing).
  • Add the sugar, salt and baking soda and mix gently with your hands or a spoon until thoroughly combined.
  • Add the milk and mix with a spoon until everything comes together into a thick dough. If it's a little too sticky to handle (it sticks all over your hands) you can sprinkle about a tablespoon of flour onto the dough and a bit extra onto your hands.
  • Scoop the dough out onto a lightly floured surface. Using a rolling pin, roll the dough a couple of times so it has a flat surface. Please keep in mind that for this step add small amounts of flour just as needed. As you start incorporating raspberries, they will start melting and/or getting crushed, making the dough wet and a little more sticky. So add flour as needed, but in small amounts.
    Sprinkle about 1/3 of the raspberries onto the surface. Then fold the dough in half, onto itself (so the raspberries are on the inside) Roll it once or twice again so it is flat and sprinkle another 1/3 of the raspberries onto the surface. Repeat one more time, folding the dough over itself so that the raspberries are on the inside. Roll a third time with the rolling pin and sprinkle the last third of raspberries. Fold the dough over itself one last time.
  • Lift the dough off the counter to sprinkle a bit more flour underneath it to ensure it doesn't stick as you start to roll and cut out your scones. Lightly sprinkle flour on top of the dough, as well.
  • Using your rolling pin roll out the dough to about 3/4"-1" thickness. If your dough is rolled into a circle you can cut it into triangle pieces, much like you would a pie or cake. If it it more of a rectangle, cut the dough into smaller rectangles or squares.
  • As you cut them, place them onto a baking pan that has been lined with parchment paper. Make sure they have at least 1" between them.
  • Bake for 20-22 minutes at 350˚. Allow the scones to cool for a few minutes and serve warm.
  • While the scones are baking, in a smaller bowl mix together the confectioners sugar, milk and vanilla extract. Mix well, until a glaze forms.
  • Remove the scones from the oven when they are lightly browned. Allow them to cool for 5-10 minutes and then lightly brush the glaze onto the scones.