1 cup plus 1 tablespoon freeze-dried raspberries, crushed
¾ cup plus 1 tablespoon cold heavy whipping cream, divided
1 large egg
Instructions
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt. Using a pastry blender or 2 forks, cut in cold butter and cold cream cheese until mixture resembles coarse crumbs. Stir in freeze-dried raspberries. Add ¾ cup cold cream, stirring until a dough begins to form. (If mixture seems dry, add more cream, 1 tablespoon at a time.)
Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times until a smooth dough forms. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2-inch fluted round cutter, cut 16 scones from dough, rerolling scraps as necessary. Place on prepared baking sheet.
In a small bowl, whisk together egg and remaining 1 tablespoon cold cream. Brush tops of scones with egg wash.
Bake until a wooden pick inserted in centers comes out clean, approximately 15 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/raspberry-poppy-seed-scones/