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Raspberry Almond SconesI used frozen raspberries and they worked great. Fold them in gently with the almond slices. I like to sprinkle a little coarse sugar on the scones before baking. Forming the circle of dough on the cookie sheet made cleanup a breeze. Cutting the scones but leaving them in the circle allows the sides of the scones to remain soft and moist and they will bake up higher than separating them. If you prefer crispier crusts separate them once cut leaving at least two inches between each. https://mommymoment.ca/almond-raspberry-scones/