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1
Preheat the oven to 375 degrees F.
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2
In a medium saucepan, combine the berries, lemon juice, and 3 tablespoons sugar.
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3
Place over medium heat and cook until just boiling, about 5 to 6 minutes.
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4
Remove from heat and allow to cool.
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5
Place the flour, 1/2 cup sugar, and baking powder in a food processor and pulse quickly to blend.
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6
Add the cold butter and pulse quickly until the mixture resembles fine bread crumbs.
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7
In a separate bowl, beat the egg, almond extract, and milk until smooth.
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8
With food processor going, add the liquid all at once and blend 10 to 15 seconds, until the ingredients just form a ball.
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9
Remove the dough from the processor to a well-floured cutting board.
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10
Shape the dough into a log about 14 inches long and 1 1/2 inches round.
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11
Grease a cookie sheet with the remaining 1 tablespoon butter and lay the log in a round in center.
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12
Place in the preheated oven and bake until light golden brown, about 30 to 35 minutes.
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13
Remove from the oven and allow the dough log to cool to room temperature.
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14
Cut into slices about 1-inch thick.
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15
Top each slice with 2 tablespoons of berry compote and serve.
