AnnT's Scones

On my way into the neighborhood. I stopped and gleaned all the rest of the peaches from the neighbor around the corners 2 peach trees. Ah....freshness at it's best. I made scones the other day using some I'd diced, and frozen. They were heaven in a mouthful.
I know some of you want recipes. And I said I'd give you recipes, so here's your first. Don't be afraid of butter and whipping cream. They are what makes these scones the BeesKnees!

Ann T's Raspberry Scones

2 1/2c AP flour (all purpose)
1/2c sugar (can sub brown sugar)
2 1/2t baking powder
1/2 t salt
6T cold butter
1 c heavy cream (or whipping cream)
1/2c Raspberries
Mix dry ingredients well. Cut in butter. Mix in cream. When the cream is almost incorporated, add fruit, berries or nuts.
Bake at 425F for 15-18min or until tops are just turning golden and centers are set.

My notes on how to make these perfect.

I have to use my hands to finish this into a thick heavy dough.
I freeze all of my fruits or berries, so that they can be "placed" into the scone dough. I combine the dough into a ball, press out into a 6-8" circle, and push the frozen goodies into the dough, and kinda smoosh it back into place to fill the scone. Keeping in mind that the least amount of handling and manipulating of the dough, once cream is added is best.
Cut into 8 wedges or 12 for smaller servings. Put on a baking sheet with a bit of room between each. (They puff and spread a touch.) Brush with some extra cream, and sprinkle with sugar.

Variations I do.
Raspberry and small dices of white chocolate, sugar topping
Loganberries, Marionberries and other purple-black berries, cinnamon sugar topping
Peaches with brn sugar sub in dough and sugar and sliced almond topping