TEA IN THE Garden

Raspberry–Poppy Seed Scones

Makes 16

2¼ cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon poppy seeds
½ teaspoon kosher salt
¼ cup cold unsalted butter, cubed
¼ cup cold cream cheese, cubed
1 cup plus 1 tablespoon freeze-dried raspberries, crushed
¾ cup plus 1 tablespoon cold heavy whipping cream, divided
1 large egg

• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt. Using a pastry blender or 2 forks, cut in cold butter and cold cream cheese until mixture resembles coarse crumbs. Stir in freeze-dried raspberries. Add ¾ cup cold cream, stirring until a dough begins to form. (If mixture seems dry, add more