Preheat oven to 450°F

Combine flour, sugar, baking powder, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the cream, egg, almond extract, almonds and handful of raspberries with a few strokes until a crumbly dough forms.

Turn the dough out onto a lightly floured surface and gather into a ball. Gently press dough into a 3/4 inch thick disk.

Brush the disk with heavy cream and sprinkle the turbinado sugar. Using a knife, cut the disk into 8 wedges.

Arrange the wedges 1/2 inch apart on a baking sheet and bake for 15 minutes or until golden brown.