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Preheat oven to 375F
Combine flour, sugar, baking powder and salt in large bowl. Cut in cold butter with a pastry cutter or, preferably, use a box grater to grate in the butter and then cut in with a pastry cutter, and combine until mixture resembles coarse crumbles.
In a separate bowl, whisk together eggs, ¾ cup heavy cream, lemon zest or extract and almond extract.
Add wet ingredients into dry and combine until dough is just moist.*
Transfer dough to clean, lightly floured surface. Add your frozen raspberries and fold in berries by hand.
Flatten dough out until it is ¾" thick.
Use a 2 ½" wide biscuit cutter or the rim of a small glass to cut out 16 scones.
Transfer scones to parchment paper-lined baking sheet and brush with the reserved 2 Tablespoons of cream. Sprinkle tops with granulated sugar (preferably coarse sugar, but regular will work, too).
Bake at 375F for 15-18 minutes.
Allow scones to cool a bit before eating, but these are best when eaten warm.