Preheat oven to 400 degrees F.

In a large bowl, whisk the flour, baking powder, and salt together. Using your hands, works the butter into the flour so they are well combined. Set aside.

In a small bowl, whisk buttermilk, egg, almond extract, and sugar together. Mix it with the flour mixture. Gently fold in raspberries into the dough. The dough will be very moist. Transfer the dough to a floured surface and form a ball. Work with well floured hands and press the ball down evenly so it is about 1 inch thick. Cut into 8 wedges. Arrange them about 1 to 2 inches apart on a parchment lined baking sheet. Sprinkle with sliced almonds and place in the oven.

Bake for 20-22 minutes until golden. Remove from oven and set aside.

To make the icing, whisk the powdered sugar and milk together. Drizzle over the warm scones and serve!