Name: Raspberry Almond Buttermilk Scones
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Yield: 8 scones
Ingredients: 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface; 1/2 cup (100g) granulated sugar; 2 and 1/2 teaspoons baking powder; ½ teaspoon salt; 1/2 cup (115g) unsalted butter, frozen; 1/2 cup (120ml) + 2 Tablespoons (30ml) buttermilk, divided; 1 large egg; 1 teaspoon pure vanilla extract; 1/2 teaspoon almond extract; 1 package (6 ounces; 170g; 1 and 1/4 cups) raspberries; 1/3 cup (37g) sliced almonds; 1/2 package (3 ounces; 85g; or about 1/2 cup) raspberries; 2 teaspoons granulated sugar; 1 and 1/2 cups (180g) confectioners' sugar; 1 Tablespoon (15ml) cream or milk