Method
1. Pre-heat oven - 220°C
2. Add all purpose flour, granulated sugar, baking powder and fine sea salt to a clean large mixing bowl
3. Whisk together
4. After that, the cold butter goes in–rub the butter into the flour mixture with your fingertips, two butter knives, or a pastry blender until it all resembles coarse meal and no pieces of butter are larger than the size of a pea
5. Add whipping cream, egg and vanilla extract to a clean glass measuring cup
6. Beat together
7. Pour it into the flour and butter mixture, and stir until a dough forms
8. Transfer dough to lightly floured surface
9. Add raspberries
10. Knead for about 10 seconds until raspberries are evenly distributed
11. Flatten into a rough shape of a square, about 3/4" thick (2cm)
12. Set aside for approx 15 min
13. Cut the dough into rounds
14. Prepare a clean baking sheet with parchment paper
15. Add egg, fine sea salt and granulated sugar to a clean small bowl
16. Beat until smooth
17. Transfer scones to the baking sheet
18. Glaze lightly until coated
19. Sprinkle with demerara sugar
20. Bake until golden brown - 15 min, 220°C
21. Let cool on round wire rack - approx 10 min
22. Serve