Name: RASPBERRY AND ALMOND BUTTERMILK SCONES
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 cups all-purpose flour (plus more for work surface); 1 tbsp baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (cut into 1/2 inch cubes); 1/2 cup buttermilk; 1 egg; 1 teaspoon almond extract; 1/3 cup granulated sugar; 6 oz or 3/4 cup raspberries; 1/4 cup sliced almonds; 1 cup powdered sugar; 2 tbsp milk