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Preheat oven to 400 degrees. Grease scone pan.
Whisk flour and baking powder.
Grate frozen butter into flour. Mix with fingers until it resembles coarse crumbs.
In small bowl, whisk egg, buttermilk, sugar, vanilla and almond extracts. Drizzle over flour mixture and fold together until combined.
Gently fold in raspberries.
Press dough into scone pan.
Bake 20-25 minutes until golden.
Let cool 10 minutes, remove from pan.