• Prep the oven and the pan. Preheat oven to 375℉. Adjust the baking rack to the lower position to prevent the honey from browning the bottoms of the scones too quickly. Line a baking pan with parchment paper.
• Chill the butter. Cube the butter into small pieces and place it back into the fridge for about 30 minutes or in the freeze for 10 minutes. It must be iced-cold. Alternative way: You can freeze a stick of butter and grate it directly into the flour.
• Mix dry ingredients. In large bowl, whisk flour, sugar, baking powder and salt. Whisking well aerates the flour for a lighter texture.
• Cut in cold butter. Add cold cubed butter to the flour. Using your hands or pastry cutter, rub or cut the butter into flour. Aim for pea-sized chunks. They butter should be visible and not fully disappear into the flour.
• Combine wet ingredients. In a measuring cup, add ½ cup of heavy cream, one cold egg and 1 teaspoon of vanilla extract. Whisk well to combine.
• Form a shaggy dough. Pour the wet ingredients over the dry ingredients and add 2 tablespoons of honey. I like to drizzle it evenly over the ingredients for easier distribution. Using a spatula, quickly mix until a shaggy dough forms.
• Add frozen raspberries. Gently add the frozen raspberries, distributing them evenly and pushing them lightly into the dough.
• Fold and knead. Transfer the dough into a lightly floured surface. Fold and knead it gently a few times until it barely comes together. It should still look rough and shaggy.
• Shape and cut. Form the dough into disk (about 1 inch thick). Using a shark knife, cut the disk into 8 wedges, just like a pizza or a pie.
• Bake the scones. Arrange them carefully on a prepared pan, living some space in between and they will expand and grow in size. Brush the tops with heavy cream. Bake at 375℉ for about 23-25 minutes until golden brown on top. Tip: Scones are ready when internal temperature reaches 200℉.
• Drizzle with honey glaze. Let the scones cool down for about 15 minutes. Drizzle the with just honey or my signature honey drizzle.

Honey drizzle

• Add 2-3 tablespoons of honey into a microwave safe bowl. Microwave for about 20 second or until honey becomes thin. Add a pinch of salt and ¼ teaspoon of cinnamon. Drizzle over barely warm scones. Do not drizzle over hot scones, because it will absorb into the scones, making them soggy.