Instructions

For the scones:

1. Preheat the oven to 375° degrees. Line a baking sheet with a silicone baking mat or parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder and kosher salt and gently stir to combine.
3. Cut the butter into small cubes, about 1 tablespoon each and combine with the dry ingredients. Use a pastry cutter or two forks to cut the butter into the dry ingredients until it becomes a crumbly mixture with no large chunks of butter remaining.
4. Form a hole in the center of the dry ingredients. Pour the cream, and vanilla and almond extracts into the middle of the dry ingredients and use a wooden spoon to stir until the dough starts to loosely assemble. Add the sprinkles and stir a couple more times.
5. Turn the dough out onto a well-floured surface. Gently start to knead the dough, added a couple of raspberries with each pass until the dough has thickened. Be careful not to over knead.
6. Pat the dough out to about a 9-inch circle and cut into 8 slices. Gently spread the scones out.
7.  Bake at 375° degrees for 25-30 minutes until scones start to brown slightly. Remove from the oven and allow scones to cool on a baking sheet.

For the glaze:

1. In a small bowl, combine the powdered sugar, cream, vanilla extract and salt. Stir until well combined. Drizzle the glaze over the scones and garnish with sprinkles.