Raspberry Stuffed Lemon Scones

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2 cups all purpose unbleached flour

4 teaspoons baking powder

1/2 cup sugar

Pinch of salt

6 tablespoons frozen unsalted butter

2 cups fresh raspberries

3/4 cup whole milk or cream

1 egg, room temperature

2 teaspoons fresh lemon juice

1 tablespoon lemon zest

Preheat oven to 375 degrees F

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

Mix milk (or cream), lemon juice, and egg in a separate bowl. Fold wet ingredients into dry ingredients (you might not need all the liquid).

Divide dough in half. Pat dough out onto a lightly floured surface to make a perfect 8" by 8" square. Spread 2 tablespoons of raspberry preserve on top (this will be the bottom piece).  Arrange all the raspberries on top of the preserve. 

Roll the second piece of dough, making sure it's 8" by 8". Lay this carefully on top of the first piece and close all the edges. 

Use a 3" round pastry cutter or drinking glass to carefully cut out the scones.

Arrange on a lined cookie sheet and refrigerate for one hour.

Remove from the refrigerator and bake for 15 to 20 minutes or until a stick inserted into the middle comes out clean.

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