Flash-freeze the berries. Place raspberries on a parchment lined tray and place in the freezer for 30-60 minutes until they are firm and hard.

Preheat your oven to 425°F and line a large cookie sheet with parchment paper.

Make the scone dough. Combine flour, baking powder, sugar and salt into a large bowl. Add soft butter and rub it in with your fingertips or use an electric hand mixer until it resembles coarse crumbs and it is well incorporated.

Whisk together milk, egg, yogurt and extracts in a small bowl. Make a well in the center of the dry ingredients and pour in the milk mixture. Fold together gently using a spatula until just moistened enough to come together. Add the semi-frozen raspberries and fold them in with just a couple of folds. Do not over-mix. The dough will be quite soft and sticky but resist adding more flour. Generously dust your work surface with flour and turn the mixture out onto it. Fold it over just once. Sprinkle the soft sticky dough with more flour and pat it down into an 8 inch circle pressing in loose bits as necessary. Brush off excess flour with a pastry brush and then slice it into 8 wedges.

Transfer each wedge to a parchment lined baking tray and brush the tops lightly with cream. Sprinkle generously with flaked almonds and coarse sugar. Bake at 425°F for 5 minutes, then lower the oven to 400 and bake for 12-14 minutes until evenly browned on top and on the bottom. Transfer scones to a wire rack to cool.

Make the glaze if you wish. Mash the raspberries until smooth, then add powdered sugar and cream in a small bowl and whisk until smooth. It should be opaque pink and quite thick but thin enough to drizzle. Spoon it generously over each scones. Let it set for about 15 minutes and enjoy!