2½ cups self-raising flour, plus extra for dusting
⅔ cup caster sugar
100g butter, room temperature, chopped
125g punnet raspberries
¾ cup milk, plus extra for brushing
¼ cup flaked almonds
Butter, for serving
1 cup icing sugar
1 tbsp milk
1 tsp almond essence
Preheat oven to 200°C. Grease an oven tray. Sift flour into a large bowl. Stir in caster sugar. Add butter, then rub in using fingertips until mixture resembles breadcrumbs. Add ¾ of the raspberries and stir until combined.
Add milk and stir until a dough forms. Knead on a heavily floured surface until just smooth. Transfer to prepared tray.
Using a floured hand, press dough into a 20cm round, about 2.5cm thick. Make deep cuts across the top to mark 12 wedges. Brush with extra milk. Sprinkle with almonds and remaining raspberries. Bake for 25-30 minutes or until scone is golden and sounds hollow when tapped. Allow to cool on tray.
To make icing, sift icing sugar into a bowl. Add milk and essence, then stir until smooth. Drizzle icing off the end of a spoon across scone, then allow to set. Cut scone into wedges and spread with butter to serve.