Raspberry Toasted Almond Scones

• FOR THE SCONES
• 2 cups flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 3/4 teaspoon salt
• 7 tablespoons cold butter, cut into 1/4-inch cubes
• 1 cup heavy cream (whipping cream) mixed with 1 tablespoon Amaretto or 1/4 teaspoon almond extract
• 1/3 cup sliced almonds
• 1 cup fresh raspberries
• Extra 1-2 tablespoons heavy cream, for brushing on scones
• FOR THE ALMOND GLAZE
• 1 cup powdered sugar
• 5 tablespoons heavy cream, or milk
• 1 tablespoon Amaretto, or 1/4 teaspoon almond extract
• 1/4 cup sliced almonds, for garnish

1. Directions: Preheat oven to 325F. Spread the combined 1/3 cup + 1/4 cup sliced almonds evenly on baking sheet. Bake for 10-12 minutes until toasty golden. Let cool.
2. Turn oven up to preheat to 400F. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl, whisk together flour, baking powder, sugar and salt. Add cubed butter and mix, mix, squish, squish, with hands, until butter is incorporated into dry ingredients, with just a few little butter lumps left. Pour the mixture of 1 cup heavy cream with the Amaretto or almond extract over the ingredients and stir with a wooden spoon until dough forms. Do not overmix.
4. Gently fold in raspberries and 1/3 cup toasted, sliced almonds. Some of the raspberries will get a little smashed, but that's all good.
5. Transfer dough to a floured countertop and knead and form dough, gently, with hands to form a ball. Now pat the dough into a 3/4-inch thick circle. Cut the scones into 8 even triangles (pie shaped slices).rnrnTransfer dough to a floured countertop and knead and form dough, gently, with hands to form a ball. Now pat the dough into a 3/4-inch thick circle. Cut the scones into 8 even triangles (pie shaped slices).
6. Place the scones on prepared baking sheet. Using a pastry brush, brush tops lightly with the additional heavy cream.
7. Bake scones for 15-20 minutes, or until light golden brown and cooked through. Cool scones.
8. While scones are cooling, make the almond glaze. In a small bowl whisk together powdered sugar, 5 tablespoons heavy cream or milk, and Amaretto or almond extract. Whisk, whisk, until desired consistency. Drizzle glaze over the scones. Top with additional toasted almond slices. Serve, with a smile!
9. **Many thanks to Two Peas & Their Pod food blog for deliciousrninspiration to bake up this recipe**

flour, baking powder, sugar, salt, cold butter, heavy cream, almonds, fresh raspberries, heavy cream, powdered sugar, heavy cream, almond extract, almonds

Taken from food52.com/recipes/73782-raspberry-toasted-almond-scones (may not work)