Instructions
1-In a large bowl, whisk together the: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and sugar.
2-Grate the chilled butter into the dry: Grate the chilled butter into the dry ingredients using a box grater. Massage gently with your hands to coat the butter in the flour mixture.
3-In a separate bowl, whisk together the: In a separate bowl, whisk together the heavy cream, vanilla extract, almond extract, and egg until smooth and combined.
4-Pour the wet ingredients into the dry: Pour the wet ingredients into the dry mixture and stir just until a dough begins to form. Be careful not to overmix.
5-Gently fold in the frozen raspberries, trying: Gently fold in the frozen raspberries, trying not to crush them too much. A little bit of berry juice streaking is fine.
6-Turn the dough out onto a lightly: Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.
7-Cut the circle into 8 wedges and: Cut the circle into 8 wedges and place them on a parchment-lined baking sheet. Brush the tops of the chilled scones with the egg wash. Press the sliced almonds on top, gently pressing them in so they stick.
8-Chill the scones in the fridge for: Chill the scones in the fridge for 20 minutes while you preheat the oven to help the butter in the dough get colder again.
9-Preheat the oven to 400°F (200°C): Preheat the oven to 400°F (200°C). Bake for 18 to 20 minutes, until golden brown and set.
10-Let the scones cool for 5 to: Let the scones cool for 5 to 10 minutes on the pan. Dust the tops with powdered sugar and enjoy warm!