In a food processor, combine the flour, sugar, baking powder and salt. Pulse 3-4 times to combine. Add frozen butter and pulse to combine. Continue pulsing until the butter is fully incorporated and the mixture resembles corse sand.
In a seperate bowl, combine the heavy cream, egg, vanilla and almond extracts and beat lightly.
Stream 1/2 cream and egg mixture into the food processor. Pulse until cmbined. Stream in remaining 1/2 into the food processor. Process on low until the dough just comes together.
Pour dough onto a lightly floured sheet of parchment paper. Lightly knead the dough 2-3 times.
in a bowl, mix frozen raspberries with 1 Tbsp flour until all the berries are coated.
Gently incorporate the raspberries into the dough 1/3 at a time, making sure to get as many as possible into the dough without overworking the dough. Add flour as needed if the dough gets sticky.
Shape the scones into a roughly circular shape abour 8" in diameter. Move the parchment paper (with the scones) onto a baking sheet and chill in the freezer for 30 minutes or refrigderator for 45 minutes. While the scones chill, prepare the streusel topping.
Preheat the oven to 400 F
Combine all streusel ingredients into a bowl. Using your hands, work the butter into the dry ingredients until it comes together. It should resemble large crumbles.
Remove scones from the freezer or fridge. Brush scones with the heavy cream and crumble the struesel on top. Using a long sharp knife, cut scones into 6-8 wedges. Pull 1/2 -1" apart.
Bake in the oven at 400 F for 18-24 minutes. Scones should look baked through and topppng should be a golden brown. Scones will be very fragrant (your nose will let you know when they're done!). If needed, insert a toothpick into the center of a scone. Toothpick should come out clean.
Allow scones to cool at least 15-20 minutes. Dust with powdered sugar if desired (I highly recommend though). Enjoy!