Raspberry Cream Scones
Adapted from Foods to Live By

2 cups flour
1/3 cup sugar, plus 2 tbsp for topping
1 tbsp baking powder
2 tsp lemon zest
4 tbsp unsalted butter, cut into bits and chilled
1 large egg
½ cup heavy cream, plus 2 tbsp for the glaze topping
1 tsp almond extract
¾ cup fresh raspberries or frozen unsweetened raspberries

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Place the flour, sugar, baking powder, lemon zest and salt in a large bowl and whisk to combine.
• Add the chilled butter.  Using a pastry blender (or your hands) blend the butter into the mixture until it is crumbly and well combined.
• Place egg, cream and almond extract in a small bowl and whisk to combine well.
• Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined.
• Gently fold in the raspberries. Do not over mix the dough or the scones will be tough.
• Turn out the dough, along with any loose dry bits, onto a lightly floured work surface and pat into a disk about 1 ½ inches thick.
• Cut the dough with a knife into 6 pie shaped wedges and place them on the baking sheet.
• Brush the scones with remaining 2 tbsp cream and sprinkle them with remaining 2 tbsp sugar.
• Bake the scones until they are golden brown and firm the touch, 15-20minutes.