Raspberry Lemon Buttermilk Scones

Yield: 8

2 cups all-purpose flour, plus more for hands and work surface

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, very cold or frozen

1/2 cup buttermilk

1 egg

1/2 cup sugar

1 tsp vanilla extract

1 tsp almond extract

1/4 cup raspberries

zest of 1 lemon

1 egg, for eggwash

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, baking powder, and salt together.

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal. Set aside.

4. In a small bowl, whisk buttermilk, egg, sugar, vanilla extract, and almond extract together. Add to flour mixture and then combine together with a rubber spatula until everything appears moistened.

5. Slowly and gently fold in the raspberries and lemon zest. Do not overwork the dough at any point. Dough will be a little wet.

6. With floured hands, transfer dough to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.

7. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with eggwash, then sprinkle a little granulated sugar on top.

8. Bake for 20 to 22 minutes, or until lightly golden and cooked through.

https://sallysbakingaddiction.com/raspberry-almond-buttermilk-scones/