2 Cups all-purpose flour
1 Tablespoon baking powder
3 Tablespoons granulated sugar
1/2 teaspoon salt
6 Tablespoons cold unsalted Butter, cut into 1/4-inch cubes
1 Cup heavy cream plus 1 tablespoon, divided
1/4 teaspoon almond extract
1/3 Cup sliced almonds
1 Cup raspberries
For the Almond Glaze:
1 Cup powdered sugar
4-5 Tablespoons heavy cream or milk
1/2 teaspoon almond extract
1/4 Cup sliced almonds for garnish
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)
Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.
Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!