Almond Raspberry Scones

2 cups of flour
1 1/2ish cups of raspberries
1 cup of cream
6 tablespoons of butter cubed up (cold)
3 tablespoons of sugar
1/2 teaspoon of slat
1/2 teaspoon of almond extract

Whisk together flour, sugar, and salt.  Cut cold butter into flour using a pastry cutter or fork until it resembles course corn meal

Gently mix in cream and almond extract and then raspberries.  They will get mashed and its okay

Form dough into a large but still thick disk and cut into eight wedges

Bake at 400 for 15-18 min. Remove from oven and cool before glazing

Whisk together some powdered sugar, milk and almond extract to desired consistency  Drizzle glaze over scones and then let the glaze set up.