Ingredients

The following ingredients have 8 Servings
  • 2 cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter (softened)
  • ⅔ cup heavy cream
  • 1 teaspoon almond extract
  • 1 egg
  • ½ cup raspberries (see note)
  • 1 tablespoon sugar ((for topping))
  • 1-2 tablespoons shaved/slivered almonds
  • 1 cup powdered sugar
  • ¼ teaspoon almond extract
  • 1 ½ tablespoons milk (or heavy cream )

Instruction

  • Preheat oven to 425 degrees. Add flour, 3 tablespoons sugar, baking powder, salt and butter in a bowl and mix until well blended. Add egg, 1 teaspoon almond extract, and heavy cream and mix until soft. Gently fold in raspberries (it's okay if they turn the dough pink a little bit).
  • Knead dough 1-2 minutes on a lightly floured surface. Place a sheet of parchment paper or aluminum foil on a baking sheet (or you may grease the pan with cooking spray). Transfer the dough to the baking sheet. Pat the dough into into a circle about 1/2 inch thick. Use a pizza cutter to cut dough into 8 wedges and gently spread the wedges out so they aren't touching. Sprinkle wedges with 1 tablespoon sugar and slivered almonds.
  • Bake for 10-12 minutes until scones turn a very light golden brown. While scones are baking, whisk together all ingredients for the glaze. Drizzle over the scones and serve warm. Enjoy!