Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to
incorporate all flour; try not to damage berries.
Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake
for 15 to 18 minutes.
Note: When adding fruit to the scone mixture, make sure the raspberries (or blueberries) are frozen. Otherwise you end up with crushed fruit. Still
tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With the Chocolate (shaved or chocolate chips) you can add it along with the cream.