Raspberry Almond Scones
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
6 tablespoons (3 ounces) unsalted butter, cut into ¼-inch cubes and chilled
1 cup raspberries, frozen or chilled for best results
½ cup sliced almonds
1 cup heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
For the Almond Glaze:
1 cup powdered sugar
¼ to 1/3 cup heavy cream or milk
½ teaspoon pure vanilla extract
½ teaspoon almond extract
Pinch of salt
½ cup sliced almonds, for garnish
Preheat oven to 400 degrees F.
Place flour, baking powder and sugar in a large bowl or food processor and use a whisk to mix, or pulse ten times. Add the chilled butter and cut in with two forks or a pastry blender if making by hand, or pulse in the food processor about 12 to 15 times until the mixture resembles coarse meal. Transfer the mixture to a large bowl and gently stir in the chilled raspberries and sliced almonds, just until incorporated.
Mix the cream with the vanilla and almond extracts, then use a fork to gently stir the liquid into the flour-butter mixture until a dough begins to form. Turn the dough out onto a lightly floured countertop or work surface. Use your hands to gently knead the dough into a sticky, rough ball, about 15 to 20 seconds only.
Lightly dust a round cake pan with flour and gently press the dough into the pan, handling it as little as possible. Flip the pan over onto the work surface and gently tap the bottom until the dough is released.
Use a sharp knife to cut the dough into 8 large wedges, or about 2 dozen small wedges. Place each scone on a parchment-lined baking sheet, spaced about 2 inches apart. For best results, place baking sheet in the freezer for at least 20 minutes before baking.
Remove sheet from freezer and brush the top of each scone with heavy cream, then bake in the oven for about 15 minutes, until the edges are golden brown, and the tops are just beginning to brown. Remove and transfer scones to a wire rack and cool completely before icing.
As the scones cool, place all the icing ingredients (except for the sliced almonds) in a medium bowl and use a whisk or wooden spoon to mix until smooth. Start with ¼ cup heavy cream or milk and add more as needed until desired consistency is achieved.
Once the scones are completely cool, use a spoon or piping bag to drizzle the icing over the tops, then sprinkle each with a handful of sliced almonds.
To store: Scones can be kept fresh for up to 2 days if stored in a metal container or wrapped in aluminum foil.
To freeze unbaked scones: Flash-freeze them first on a baking sheet for one hour, then transfer to a freezer bag or airtight container and freeze for at least 3 months. Bake without thawing (amount of time to preheat oven is just fine), adding 2 to 3 minutes baking time if needed.
To freeze baked scones: Wrap each individually in plastic, transfer to a freezer bag or airtight container and freeze for up to 6 months. Thaw at room temperature before unwrapping and, for best results, warm in a 350-degree oven for 8 to 10 minutes until warm. Apply icing just before serving.