- 8 tablespoons ForA:Butter, cut into ½-inch cubes
- 3 cups all-purpose flour
- ¼ cup sugar
- 2 tablespoons baking powder
- ¾ teaspoon salt
- 1½ cups raspberries, roughly chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1 cup chilled whole fat non-dairy milk, plus more for brushing
- Turbinado (coarse) sugar, for sprinkling
- Preheat oven to 425 degrees. Freeze butter for 10 minutes before using.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Quickly cut the cold butter and then use your fingertips to blend the cold butter into the dry mixture until it resembles a coarse meal (no pieces should be larger than the size of a pea).
- Use a fork or a wooden spoon to mix the raspberries and rosemary into the flour-butter mixture.
- Create a well in the center of the dry ingredients and pour in the non-dairy milk. Working from the center, combine the wet and dry ingredients. The flour should look saturated but it’s okay if there are still some dry spots—just don’t over mix!
- Transfer the dough and any loose floury bits to a lightly floured surface. Quickly knead the dough until it comes together fully, and then flatten with the palms of your hands to form a 1-inch thick square. Cut the dough into quarters and stack each quarter on top of each other. Press the dough back into a 1-inch thick square and repeat one more time to help create layers.
- With your palms, flatten the dough into a ¾-inch rectangle. Use a lightly floured 2-inch (or 2½-inch) cookie cutter to cut out scones, and then place them onto a parchment-lined baking sheet. Reroll dough scraps once to cut out more scones.
- Place the scones in the freezer for 10-15 minutes, which will help the scones firm up and retain their shape during baking. Brush the tops of scones with extra non-dairy milk and sprinkle with turbinado sugar to finish.
- Bake until the scones are golden brown and the bottoms lift easily, about 17-25 minutes. Let scones cool before serving.