Preheat oven to 400F.
Combine both flours, baking powder, sugar and salt in a bowl. Whisk to combine.
Add in chilled butter. Cut in butter with a fork, pastry blender, or hands until crumbled.
Mix in almond extract and heavy cream. (**see substitution option below) Stir with spatula to combine fully.
Gently fold in sliced almonds and frozen raspberries. Raspberries will break and thats ok!
Turn dough onto floured surface, sprinkle with additional 1/4-1/2 cup flour and knead until dough is formed into a ball.
Pat dough into a flat 3/4 – 1″ tall circle and cut into 8 equal scones. Place scones on parchment lined baking sheet in circle, separating by 1/2 cm as they will expand in baking.
Bake scones 15-20 minutes, depending on your oven, until they are lightly browned.
Cool scones on wire rack, or simply remove parchment from baking sheet to counter top.
While scones are cooling, whip up this easy glaze to drizzle!
Whisk all ingredients in a small bowl, and using your whisk, easily drizzle over scones.
Sprinkle with additional 1/4 cup sliced almonds
*Fresh raspberries will result in a mushy dough and break apart easily / If you have fresh on hand, place in a single layer on a plate and freeze for 15 minutes before using
**You can substitute any milk for the cream. Almond milk is a nice substitute. If using non dairy milks as a substitution you will need to add 1/2c – 3/4c additional flour to the recipe.