6tbspscold buttershredded using a box cheese grater
½cupbuttermilk
½tspvanilla extract
½tspalmond extract
½pintblackberries
½cupchopped or sliced roasted almonds
2tbspsmelted butterfor brushing tops of scones
for the glaze:
¾cupspowdered sugar
¼tspvanilla extract
¼tspalmond extract
2-3tbspsheavy cream
a drop of purple food coloring
extra toppings:
turbinado sugar
3tbspschopped roasted almonds
Instructions
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, and baking soda in the bowl of your stand mixer fitted with the paddle attachment then mixed until well combined. Add in the grated cold butter then mix until butter turns mixture into coarse crumbs, about 1-2 minutes on medium-low speed. Next, add in the buttermilk, vanilla extract, and almond extract then mix until a dough starts to form. Finally, mix in the blackberries and chopped almonds then mix until the blackberries are broken up and turning the dough purple.
Coat a work surface with extra flour then transfer the dough to the work surface. Work the dough into a 8-inch in diameter circle that’s about 1 ½ - 2 inches high. Slice this disc into 8 wedges then place scone wedges on the prepared baking sheet. Brush the tops of the scones with melted butter then place in the oven to bake until golden, about 15-20 minutes.
Meanwhile, whisk together glaze ingredients until smooth.
Allow scones to cool completely before drizzling glaze over top then sprinkling with turbinado sugar and chopped almonds then enjoy!