Marionberry Scones

1 bag Stahlbush Island Farms Marion Blackberries

2 cups all-purpose flour

1/4 cup sugar, plus 1 tablespoon for the topping

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into 1/2-inch pieces

2 eggs

1/2 cup half & half

1 teaspoon almond extract

Preheat oven to 425ºF.

Sift flour, sugar, baking powder and salt.

Cut in the butter, until the mixture looks like meal.

Mix in the Marion blackberries.

In a separate bowl, combine the eggs, half & half and almond extract.

Stir into the flour mixture just until evenly moistened.

Turn the dough out onto a lightly floured surface and gently form it into a ball.

Pat the ball into a circle about 1/2 inch thick.

Use a biscuit cutter and cut out scones.

Place the wedges 1 inch apart on the baking pan, lined with parchment paper.

Brush with a tablespoon of sugar on top.

Bake until golden brown, about 15 minutes.