Preheat oven to 400F degrees. Gather your equipment and ingredients so that you have everything close at hand on the counter or table.
In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Cut in the cold butter with a blending fork (or your fingers) until mixture is crumbly.
Pour in half and half cream, large beaten egg, and vanilla and almond extracts. Stir into flour mixture.
Add in the frozen raspberries and sliced almonds. Using a fork or your hands, gently work the dough until it comes together, but try not to overwork the dough for a more tender scone.
Pat the dough out onto a lightly floured surface. Cut out scones using a biscuit cutter and place on a baking sheet lined with parchment paper or a silicone baking mat. (If you prefer not to ice the scones, you may brush heavy whipping cream over the scones and sprinkle with 1-2 teaspoons of sparkling decorator's sugar before baking.)
Bake in preheated oven for 12-15 minutes until golden brown.
Allow to cool for 5 minutes and transfer to a wire rack.
Prepare the Icing
In a medium bowl, combine the powdered sugar, whole milk, and vanilla and almond extracts. Mix together until smooth and creamy.
Spread icing over warm scones.
This recipe will make 12-15 scones.
Notes
*Unless otherwise indicated all butter on this recipe site is salted.