Raspberry Scones

2 cups of flour
3 tablespoon of sugar
1 cup of cream
1 tablespoon of baking soda
1/2 teaspoon of salt
1 tablespoon vanilla
1/2 tablespoon of almond extract
6 tablespoons of butter

Mix dry ingredients and cut butter into flour until it is course crumbs.

 Gently stir in cream and extracts.  Gently fold in berries.  They will get a little smashed but don't over mix.

Gently knead until it comes together.  Pat into a disk and cut into eight wedges.  Place on cookie sheet and brush tops with cream.  Bake at 400 for 15-18 min.

 Once they have cooled brush with a powdered sugar glaze