These White Chocolate Berry Almond Scones are one of the BEST scones I've ever eaten (or made!) They are a hit at every brunch gathering, every time. Moist, not dry. Super flavorful. The dough can be made ahead of time and kept chilled until ready to bake.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal. Stir in dried berries and white chips.
In separate bowl, whisk together sour cream, eggs, and almond extract until smooth and incorporated.
Use a fork to stir sour cream mixture into flour mixture until large clumps form. Then use hands to form dough into two even sized balls. (As you work the dough, it will come together and form balls.)
If dough is sticky and needs to firm up a bit, wrap dough balls tightly and chill until it's easier to work with, about 20-30 minutes. (Depending on the temp of my kitchen and the season, sometimes I don't need to chill the dough and other times I do.)
Meanwhile, line baking sheets with parchment paper. Set oven to 400F, with rack on lower-middle position.
On a lightly floured, flat surface, pat each dough ball evenly into an 8-inch circle, about 3/4 inch thick each. Using a very sharp knife, cut each circle into 8 triangle wedges. Place triangles on lined baking sheets, 1 inch apart.
Brush the egg wash on top of each triangle. Sprinkle tops with sliced almonds.
Bake one sheet at a time, about 14-17 minutes or just until tops are light golden. Do not over bake.
Allow scones to cool on wire rack.
Make the glaze by combining glaze ingredients in a small bowl and stir until smooth and glossy. Add a tiny bit more sugar if you need it thicker; add a tiny more milk if you need it thinner. Drizzle glaze onto scones. Serve immediately, or store in airtight container for up to 2 days. Baked scones are best within first 24 hours. If they are just ever-so-slightly underbaked, they will stay moist longer.
*Note: If you want to make the dough ahead of time, simply wrap the two dough balls in cling wrap and chill up to 2 days in fridge. Then, shape and bake as directed.