Strawberry-Rhubarb Almond Scones

Strawberry-Rhubarb Almond Scones. Perfect for Spring breakfast and brunch!

For the Scones:
2 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (8 tablespoons) cold butter, cut into pieces
2/3 cups, plus 2 tablespoons, heavy whipping cream, divided
1/4 tsp. almond extract
1 egg
3/4 cups rhubarb, cut into 1/2-inch pieces
3/4 cups strawberries, stemmed and sliced
1/3 cup sliced almonds

For the Almond Glaze:
3/4 cups confectioners sugar
2-3 tablespoons heavy whipping cream
1/2 tsp. almond extract
1/4 cup sliced almonds

View the full recipe at Floating Kitchen →