Raspberry Almond Scones

In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, granulated sugar, and salt.

In a separate medium bowl, whisk together 1 egg, almond extract, vanilla extract, and 1/2 cup of heavy cream.

Grate the cold butter directly into the dry ingredients. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Pour the wet ingredients into the dry ingredients and mix with a spatula until a loose, shaggy dough forms. Be careful not to overmix.

Gently fold the frozen raspberries into the dough until just combined.

Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut the circle into 8 equal wedges.

Place the scones on a baking sheet lined with parchment paper.

In a small bowl, whisk together the remaining egg and 1 tbsp of heavy cream to create an egg wash. Brush the tops of the scones with the egg wash.

Sprinkle the tops with slivered almonds.

Bake until beautifully golden brown.

Let the scones cool slightly, then dust with powdered sugar and enjoy warm.