Black Raspberry Buttermilk Scones

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. Gently fold in the black raspberries, being careful not to crush them too much.

5. In a separate bowl, mix together the buttermilk and vanilla extract. Pour the buttermilk mixture into the flour-butter mixture.

6. Using a spatula or wooden spoon, gently mix the ingredients together until just combined. Be careful not to overmix; the dough should be shaggy.

7. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick.

8. Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.

9. Place the scones on the prepared baking sheet, leaving some space between each one.

10. Brush the tops of the scones with the beaten egg and sprinkle with turbinado sugar for a sweet crunch.

11. Bake the scones in the preheated oven for 18-20 minutes, or until they are golden brown and cooked through.

12. Remove the scones from the oven and let them cool slightly on a wire rack before serving.