Raspberry Almond Buttermilk Scones with Raspberry Drizzle

Instructions

To Make Scones:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add cold, cubed butter.  Using your fingers, lightly rub and toss butter and flour mixture together until mixture resembles pea-size crumbs.
3. Whisk 1/2 cup buttermilk, egg, vanilla extract, and almond extract together in a small bowl. Pour over the flour mixture, add raspberries and mix lightly until mixture starts to come together.
4. Turn mixture onto a well-floured surface.  With floured hands, lightly press  the crumbly bits into the dough, forming a disc measuring approximately 8” in diameter.  Dough will be sticky in parts.  If it’s too wet, add a little more flour.  Using a sharp knife cut into 8 wedges.
5. Brush each scone with the remaining buttermilk and top with chopped almonds.  Refrigerate for 30 minutes before baking.  Alternatively, wedges may be frozen at this point until needed.
6. If Freezing: Wrap each wedge individually in plastic wrap and place in freezer.  Do not stack wedges until they are fully frozen.
7. To Bake: Preheat oven to 400°F.
8. Line large baking sheet with parchment paper.
9. Remove scones from refrigerator or if frozen, unwrap scones, no need to thaw and place directly on prepared baking sheet.  Place scones 2-3 inches apart.
10. Bake for 22-25 minutes.  Scones should be golden brown around the edges and lightly browned on top. Remove from the oven and slide parchment onto cooling rack to cool.  Drizzle with glaze before serving.  Enjoy.

To Make Drizzle:

1. Combine raspberries with honey and mash with a fork.  Allow raspberry mixture to sit for 10 minutes and juices to flow.
2. Strain raspberry mixture through a fine mesh sieve over a medium bowl, using the back of a spoon to press them and extract all of the juices.  Reserve the pulp (they can we used like a jam / spread with your scones)
3. To the raspberry juice, add the powdered sugar, cream / milk and vanilla extract.  Whisk to combine. For a thicker or thinner drizzle, add more powdered sugar or milk respectively.
4. Drizzle over warm scones. Enjoy!

Serves 8.