Fresh Cream Scones with Fresh Raspberry Sauce Recipe

Mix dry ingredients and then add butter. Mix well. Beat together till frothy half and half and egg yolks then add to flour mix. Blend lightly (do not overmix or scones will be tough) until dough is no longer sticky. Turn onto a lightly floured surface and roll out. Let rest 5 minutes and then cut into shapes. I personally cut the round into wedges and bake at 400 degrees for 15-18 minutes on an ungreased baking sheet. Then remove slice in half, and spread raspberry compote on them. For the raspberry sauce: I take fresh raspberries, add water, sugar, cornstarch and cook down for a nice compote to complete the scones. Yield: serves 12