Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.

Cut the cold butter into small cubes. Blend the butter into the flour mixture until it resembles coarse crumbs.

Carefully fold in the fresh raspberries, being gentle to avoid smashing them.

In a separate bowl, combine the heavy cream and almond extract. Pour this mixture into the flour and raspberry mixture, stirring until just combined.

Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat the dough into a circle approximately 1-inch thick.

Using a sharp knife, cut the dough into 8 wedges, or use a biscuit cutter for round scones.

Place the scones on the prepared baking sheet and sprinkle the sliced almonds on top.

Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown.

Let them cool slightly on a wire rack before serving warm.