2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons chilled unsalted butter
1/2 cup heavy whipping cream
1 egg
1 1/2 teaspoons vanilla extract
1/3 cup raspberries, fresh or frozen (thawed and drained)
2 tablespoons pearl sugar
Heat oven to 400 degrees F. Line a cookie sheet with parchment paper.
Combine dry ingredients in food processor. Pulse to combine. Add butter, pulse untill mixture resembles coarse crumbs.
In separate bowl, combine cream, egg and vanilla.
Add this to the dry ingredients and mix minimally with a fork. Mix just till dough hangs together.
Place on lightly floured surface and divide into two parts. Knead each half briefly and gently. Pat into a 10 inch circle. Place raspberries on top of dough. Pat out remaining portion of dough to same size and place over raspberries. Push edges gently to partially seal together. Brush with milk, cream, water or egg white and sprinkle with pearl sugar.
Cut into 8 or 12 wedges. Place on prepared baking sheet. Bake 10 minutes.
Serve warm with Lemon Curd.