Mini Raspberry Vanilla Scones

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2 cups all purpose unbleached flour

4 teaspoons baking powder

4 tablespoons sugar

Pinch of salt

6 tablespoons frozen unsalted butter

1 cup raspberry preserve

1/2 cup whole milk or cream

1 egg, room temperature

2 teaspoons pure vanilla extract

Preheat oven to 375 degrees F

Combine flour, sugar, baking powder and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. 

Mix milk (or cream), vanilla and egg in a separate bowl. Fold wet ingredients into dry ingredients.

Pat dough out onto a lightly floured surface. Divide dough into 12 equal portions. Add  a teaspoon of raspberry preserve to the middle of each piece and make sure to close completely.

Line a 12 cup small muffin pan and add scones. Refrigerate for 10 minutes. Remove from refrigerator and bake for 15 to 20 minutes or until golden brown and dough is cooked.

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