Ingredients

2cupsall-purpose flour,spoon and leveled, plus more for hands and work surface

½cupgranulated sugar

2½tspbaking powder

½tspsalt

½cupbutter,unsalted, frozen

½cupbuttermilk,plus an additional 2 tbsp for brushing

1large egg

1tsppure vanilla extract

½tspalmond extract

6ozraspberries,(1 package)

⅓cupalmonds,sliced

3ozraspberries,(about ½ package)

2tspgranulated sugar

1½cupsconfectioners’ sugar

1tbspheavy cream,or milk

Preparation

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater.

Add it to the flour mixture and combine with a pastry cutter, two forks, or fingers until the mixture comes together in pea-sized crumbs.

Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk ½ cup of buttermilk, egg, vanilla extract, and almond extract together in a small bowl.

Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work the dough into a ball as best that can be done. The dough will be sticky.

If it’s too sticky, add a little more flour. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining buttermilk and top with sliced almonds. (this can be done before or after refrigerating in the next step.)

Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Line a large baking sheet with parchment paper or a silicone baking mat.

After refrigerating, arrange the scones 2 to 3-inches apart on the prepared baking sheet(s).

Bake for 22 to 25 minutes or until golden brown around the edges and lightly browned on top.

Remove from the oven and cool for a few minutes while preparing the icing.

Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries.

Allow to sit for 5 minutes as the raspberries let out their juices.

Strain the raspberries through a fine-mesh sieve over a medium bowl.

Use a spoon to press them through, extracting all the juices. There will be about 3 tablespoons of juice.

Whisk in the confectioners’ sugar and milk. Add a little more confectioners’ sugar to thicken or more milk to thin, if desired.

Drizzle over the warm scones.