Lemon Raspberry Scones

Makes 8 servings

2½ cups unbleached, all-purpose flour 4tablespoons granulated sugar, divided 2teaspoons baking powder 1teaspoon table salt 1tablespoon lemon zest 6tablespoons unsalted butter, cut into ½-inch cubes, room temperature ½cup fresh or frozen raspberries ⅔cup buttermilk ¼teaspoon pure vanilla extract 1large egg 2tablespoons heavy cream (for brushing)

Calories 260 (36% from fat) • carb. 36g • pro. 5g • fat 10g • sat. fat 6g • chol. 55mg • sod. 420mg • calc. 97mg • fiber 1g

Preheat oven to 375°F. Line a baking sheet with parchment paper; reserve. Place the flour, 3 tablespoons of sugar, baking powder, salt, and zest in the bowl of the Cuisinart Hand Stand Mixer. Using the flat beaters, mix the dry ingredients on speed 1 to combine. Add the butter and mix on speed 2 until mixture is shaggy. Reduce speed 1. With the mixer running, slowly add the liquid ingredients until just combined; do not over mix. Pour the mixture onto a clean counter/large cutting board and add the raspberries; gently divide evenly throughout the dough. Form the dough into a 10-inch disc, about 1-inch high. Using a sharp knife, cut into 8 even pieces. Place on prepared baking sheet. Brush each scone with heavy cream and the reserved sugar. Bake in preheated oven for about 30 to 35 minutes or until golden brown. Let cool before serving.