INGREDIENTS
9 oz
Fresh Raspberries, rinsed
2 1/2 cups
Flour
1 cup
Granulated sugar
4 tsp
Baking powder
1/2 tsp
Salt
1
Large egg
1/2 cup
Butter (melted)
1 tsp
Almond extract
1 cup
Buttermilk
1/4 cup
Sour cream
1 tbsp
Lemon Juice (fresh squeezed)
Zest from 1 Lemon
4 tbsp
Butter
1/2 cup
Almonds, sliced
6 tbsp
Flour
5 tbsp
Brown sugar