Raspberry Scones

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1 cup heavy cream
3/4 cup fresh raspberries
Additional cream and sugar

Heat oven to 425 degrees F.

Combine flour, sugar, baking powder and salt. Cut butter into mixture with pastry blender until it resembles coarse meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.