Raspberry-Almond Scones

Combine:
1 3/4 cups all-purpose flour,
1/4 cup each almond flour and golden sugar,
2 teaspoons aluminum-free baking powder,
1/4 teaspoon each baking soda and salt;
work in 1 stick cubed cold butter with your fingers until crumbly.

Stir in one 6-ounce container raspberry Pequea Valley Farm yogurt and 1 beaten egg.

Drop 6 scones, 2 inches apart, onto a parchment-lined baking sheet. Brush with more beaten egg; sprinkle with sugar and sliced almonds.

Bake at 375 degrees F until golden, about 25 minutes.