• Preheat oven to 400°F. Gather your equipment and ingredients so that you have everything close at hand on the counter or table.

Prepare the Dough

• In a medium bowl, mix together 2 cups all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
• Cut in 1/2 cup butter, with a blending fork (or your fingers) until mixture is crumbly.
• Pour in 1/2 cup half and half cream, 1 large egg beaten, and 2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Stir into flour mixture.
• Add in 1 cup frozen raspberries and 1/4 cup 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.

Make the Glaze Icing

• In a medium bowl, combine 1 1/2 cup powdered sugar, 2 tablespoons whole milk, and 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Mix together until smooth and creamy.
• Spread icing over warm scones. Allow to set before serving.
• This recipe will make 12-15 scones.