2 T freshly microplaned ginger (microplaning makes it almost juice like instead of chunky)
2 T milk
2 T heavy cream for brushing
1 T sugar for sprinkling
Preheat oven to 400 degrees.
In a food processor, pulse together dry ingredients until combined. Add cold diced butter and continue to pulse until the butter chunks are the size of small peas.
Spoon flour mixture into a large mixing bowl and fold in wet ingredients until just combined. IF mixture is slightly wet, sprinkle in just enough flour so that its just dry enough to handle. GENTLY fold in whole raspberries.
Dust your counter with flour and then shape the dough into a thick rectangle about 1 ½ inches thick. Cut into triangle shaped scones and place on a baking sheet tray lined with parchment paper.
Brush the tops of each scone with heavy cream and sprinkle with a pinch of sugar.
Bake for 15 minutes or until just golden brown. Do not over bake or they will dry out. Let cool completely before glazing.
To prepare glaze, melt butter with grated ginger in a small bowl. Pour over powdered sugar and stir in milk. Stir together until well combined.
Spoon the glaze over top of each scone and allow to drip down the sides. Let cool until glaze has hardened.