Place silpat over a large cookie sheet, or leave ungreased.
Sift the dry ingredients together.
Add sugar.
Grate the cold butter into the flour mixture. You can also rub it in with your fingers but I find grating it gives a tenderer crumb.
Mix in the butter well until it looks like small pebbles or peas.
Add the cream and knead very gently just until dough holds together.
Pat out and cut into rounds. I use a can with the ends cut off for this - it is the perfect size for a generously sized scone.
Allow to stand for 15 - 20 minutes. If the kitchen is hot place the scones in the refrigerator during this time.
Press centers down gently with a spoon to make a depressed area to hold the jam.
Brush with the melted butter.
Sprinkle with a little sugar.
Bake for 10 minutes.
Remove from oven, press the centers back down a little and add the raspberry.
Bake for 5 more minutes, or until done.
Allow to cool slightly..
Dust with confectioner's sugar if desired.
Notes
Expert Tip: Let the scones "rest" for 20 minutes before you bake them. This lets any gluten that has been developed chill out and relax. You'll get a more tender product.
Work with chilled ingredients. If you have time put the flour mixture in the freezer for 10 minutes or so before you add the cold butter.
Brush the tops with a little cream and then sprinkle with sugar crystals. The sugar adds a nice crunchy layer.
Always use fresh, unsalted butter and only butter.
Grating the butter is the secret to the amazing flavor and texture of this raspberry scone recipe.
Press the centers down gently.
If the room is warm let them "rest" in the refrigerator. Keep that dough cold!
I used regular raspberry jam for these but you could use a seedless. You could also substitute any other kind of jam that you like. A drizzle of melted white chocolate is delicious on top and makes them even more special.