Directions

1. Line a sheet pan with parchment and preheat your oven to 425ºF.
2. In a work bowl, whist together flour, baking powder, and salt.
3. Cut in flour until the mixture resembles wet sand. A few small pieces of butter may remain.
4. Stir in sugar, then add raspberry juice and just enough milk for the whole thing to come together into a cohesive dough.
5. Turn out the dough onto a lightly floured cutting board and divide in half. Form each half into a disk, and divide each disk into eight triangular scones.
6. Arrange the scones on the prepared sheet pan and bake for 12-15 minutes, or until the tops have just started to dry out an darken a bit and the bottoms are a pale golden around the edges.
7. Cool completely, then split each scone in half. Spread a bit of the filling on the bottom halves, sprinkle a little bit of the coarse sea salt over the filling, then replace the tops. Serve immediately or store in an airtight container.