Raspberry Scones

Combine the flour, sugar, baking powder, and salt in the bowl of a food processor and pulse for a few seconds.

Cut the cold butter into cubes and add them to the food processor one at a time, pulsing just enough to form small, pea-sized pieces.

Change to the dough blade attachment. Pour in the half and half cream and run the food processor until a sticky ball forms, but not all of the flour is incorporated.

Turn the dough and any loose flour out onto a lightly floured work surface. Knead the dough until most of the flour is incorporated and the dough just holds together. Be careful not to overwork it.

Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you.

Lightly flour a rolling pin and roll the dough into an 8x10-inch rectangle. If the dough cracks, gently push it back together.

Remove the raspberries from the freezer and evenly arrange them in a single layer over the lower two-thirds of the rectangle. Gently press them into the dough.

Starting with the top, berryless third, fold the dough lengthwise into thirds, pressing on the layers as you go.

Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block. If the ends become tapered, square them with your hands. Slice the dough crosswise into 4 equal pieces. Cut each piece diagonally to form 8 triangles.

Transfer the scones to a plate lined with parchment paper and place them in the freezer for at least 5 minutes.

While the scones chill, preheat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper.

When the oven is preheated, remove the scones from the freezer and transfer them to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of cream over the tops of the scones and sprinkle with 1 tablespoon of sugar.

Bake the scones for about 20 minutes, or until golden brown on the top and bottom. Let the scones cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.