2 cups flour
1/4 cup sugar
2 teaspoon baking powder
1/8 teaspoon salt
5 tablespoons chilled unsalted butter
1/2 cup heavy whipping cream
1 egg
1 1/2 teaspoon vanilla extract
Mix-ins
1/2 cup cinnamon chips
OR
1/3 cup raspberries, fresh or frozen (thawed and drained)
Topper
2 tablespoons pearl sugar or raw sugar

Heat oven to 400°F. Line a cookie sheet with parchment paper or foil. Stir together dry ingredients. Mix in butter as for pastry, with a fork, two knives used scissor-fashion or a pastry blender till mixture resembles coarse crumbs. In separate bowl, combine cream, egg and vanilla. Add this to the dry ingredients and mix minimally with a fork. If using cinnamon chips, add at this time. Mix just till dough hangs together. If using raspberries, place on lightly floured surface and divide into two parts. (If using cinnamon chips, do not divide in half.) Knead each half briefly and gently. Pat into a 10" 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.