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1
Combine berries, sugar and orange zest in medium bowl.
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2
Crush some of berries into sugar using back of wooden spoon.
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3
Let stand at room temperature until syrup forms, stirring occasionally, at least 1 hour.
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4
Chill while making biscuits.
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5
For biscuits: Preheat oven to 425F.
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6
Butter baking sheet.
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7
Sift flour, sugar, baking powder, baking soda and salt in large bowl.
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8
Rub in butter with fingertips until coarse meal forms.
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9
Mix 2/3s cup buttermilk, yolk, 1/2 tsp vanilla and almond extract in measuring cup.
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10
Dribble buttermilk into flour mixture, working it all the time, until a sticky dough forms.
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11
Transfer dough to floured sheet of wax paper.
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12
Using floured fingertips, gently pat dough out to thickness of 3/4 inch.
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13
Cut into 3 3 1/4 inch rounds, using fluted cutter or glass.
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14
Transfer to prepared sheet.
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15
Gather dough scraps and reroll.
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16
Cut additional biscuits.
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17
Brush tops with cream.
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18
Top with almonds and sprinkle with 1 tbsp sugar.
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19
Bake until biscuits are light golden-brown, 11-14 minutes.
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20
Cool on rack 3 minutes.
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21
Whip 1 1/4 cups cream with icing sugar and vanilla to soft peaks.
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22
Halve warm biscuits horizontally, using serrated knife.
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23
Arrange bottoms on plates.
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24
Ladle berries and juices over.
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25
Spoon some of whipped cream over.
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26
Replace tops and serve immediately, passing remaining cream separately.
