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Ingredients
  • subheading: Cream Scone Dough:
  • 2 ½ cups / 300 g all-purpose flour
  • 5 Tablespoons / 65 g granulated sugar
  • 1 Tablespoon baking powder
  • ¼ teaspoon fine-grain sea salt
  • 6 Tablespoon / 85 g unsalted butter, cold, cut into ½-in/12-mm cubes
  • 1 cup / 240 ml heavy (whipping) cream
  • 1 large egg, cold
  • ½ teaspoon pure vanilla extract
  • 1 cup / 125g fresh raspberries
  • subheading: Sugar Topping:
  • 1 large egg
  • ½ teaspoon granulated sugar
  • Pinch of fine-grain sea salt
  • Granulated or demerara sugar, for sprinkling
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