The moment these come out of the oven, my hubby is ready to nab 3!

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

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

3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse crumbs.

4. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the flour and butter mixture, stirring until just combined.

5. Gently fold in the fresh raspberries, being careful not to overmix or crush the berries too much.

6. Turn the dough out onto a lightly floured surface, and shape it into a round, flat disc about 1-inch thick. Using a sharp knife, cut the disc into 8 equal wedges.

7. Place the wedges on the prepared baking sheet, spacing them a few inches apart. Brush the tops with a little extra heavy cream for a golden finish.

8. Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown and cooked through.

9. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool further.

For a different take on these scones, try substituting the raspberries with other fruits like blueberries or chopped strawberries. For a zesty twist, add the zest of one lemon to the dough for a refreshing citrus note. If you’re a fan of nuts, a half cup of chopped pecans or almonds can add a delightful crunch. And for those who enjoy a bit of extra sweetness, a simple glaze made from powdered sugar and milk drizzled over the top of the scones can be a decadent addition.