Raspberry Scones

Step 1

Preheat oven to 375F

Step 2

Combine flour, sugar, baking powder and salt in large bowl. Cut in cold butter with a pastry cutter or, preferably, use a box grater to grate in the butter and then cut in with a pastry cutter, and combine until mixture resembles coarse crumbles.

Step 3

In a separate bowl, whisk together eggs, ¾ cup heavy cream, lemon zest or extract and almond extract.

Step 4

Add wet ingredients into dry and combine until dough is just moist.*

Step 5

Transfer dough to clean, lightly floured surface. Add your frozen raspberries and fold in berries by hand.

Step 6

Flatten dough out until it is ¾" thick.

Step 7

Use a 2 ½" wide biscuit cutter or the rim of a small glass to cut out 16 scones.

Step 8

Transfer scones to parchment paper-lined baking sheet and brush with the reserved 2 Tablespoons of cream. Sprinkle tops with granulated sugar (preferably coarse sugar, but regular will work, too).

Step 9

Bake at 375F for 15-18 minutes.

Step 10

Allow scones to cool a bit before eating, but these are best when eaten warm.