Raspberry-Lemon Scones

3 cups all purpose flour

1 tblsp baking powder (fresh!)

2 large eggs

1/2 tsp salt

1/4 cup sugar

6 tblsp cold unsalted butter, cut into small cubes

zest of one large lemon

1/2 cup plus 2 tblsp well-shaken buttermilk

1/2 tsp almond extract

1/2 pint fresh raspberries

egg wash:  one egg with a little warm water

Preheat oven to 400F or 375F (convection).  Line a baking sheet with parchment paper.

In a large shallow bowl, whisk together flour, baking powder, salt, sugar and lemon zest.  Add in butter and work into dry ingredients with your fingers until it resembles coarse meal.  Do not leave larger chunks of butter as they will melt onto pan in the oven.

In a small bowl, beat eggs, buttermilk and almond extract together with a fork.

Make a well in the center of the dry ingredients.  Add the wet ingredients and mix with a light hand with a dough scraper or a fork until it comes together.  Do not overmix.   Add raspberries and bring the dough together lightly with  your hands.   Move to the baking sheet and pat into a round which is about 1″ high.  Cut into 8 wedges and separate slightly.  Brush with egg wash and sprinkle with muscavado sugar.

Bake 25 minutes or until golden brown.

Serve warm.