I also enjoy baking scones and this recipe turns out well with any berry.
Raspberry and Almond Scones
You will need:
For the Dough
2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
1/2 cup butter, cut into cubes
1 egg
1/2 cup half and half
1 teaspoon almond extract
1 cup raspberries
For the Glaze
1 cup powdered sugar
4 Tablespoons milk
1/2 teaspoon almond extract
1/4 cup slivered almonds
Preheat the oven to 400. In a mixing bowl add the flour, baking powder, salt and sugar. Stir to mix. Cut in the butter to make a course meal. Add egg, milk, and almond extract. Mix with the fork until it begins to pull away from the sides of the bowl. Gently add the raspberries. Turn dough out onto a floured work surface and knead to form a ball. Press the ball to form a 3/4 inch thick disk. Press a knife into disk to make 8 slices and set the disk on a baking sheet. Bake 15 to 18 minutes or until scones are golden brown. Allow to cool then top with glaze and sprinkle with the almond slivers.