Gather and measure all your ingredients. Ensure the butter is softened.

Spread fresh raspberries on a parchment-lined tray and place them in the freezer for 30 to 60 minutes.

Preheat the oven to 220°C. Line a large baking tray with parchment paper.

In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.

Add the softened butter to the mixed dry ingredients and work it in until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the light cream, egg, Greek yogurt, vanilla extract, and almond extract.

Create a well in the dry ingredients and pour in the wet mixture. Gently fold everything together.

Gently fold in the semi-frozen raspberries into the dough.

Generously flour your work surface to prevent sticking. Turn the dough out, fold it over once, and pat it into a 20cm circle.

Slice the shaped dough into 8 wedges and place each wedge onto the prepared baking tray.

Brush the tops lightly with cream and sprinkle with sliced almonds and coarse sugar.

Bake at 220°C for 5 minutes, then reduce the temperature to 200°C and continue baking for another 12-14 minutes until golden brown.

Transfer the scones to a wire rack to cool. For a glaze, mash four raspberries until smooth and whisk together with powdered sugar and cream until thick.

Drizzle the glaze over the cooled scones and let set for about 15 minutes before serving.