Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, sugar, baking powder, lemon zest and salt.
With a pastry cutter or fork, cut in the chilled butter into the flour mixture until the mixture is coarse and you can see crumbs from the butter.
In a medium bowl, whisk together the egg, heavy whipping cream, sour cream, almond extract and vanilla extract.
Add the egg mixture to the dry ingredients and mix with a wooden spoon or your hands. Be sure no to over-mix. Add in the raspberries and mix with your hands. Knead the dough firmly and gently just until all of the raspberries are combined. If the dough gets sticky, add more flour until it is pliable and doesn't stick to your hands.
On a well-floured surface, shape the dough with your hands into a thick circle that's about 1/2 inch thick. Cut into 8 triangles and place on the prepared parchment paper, leaving a little space in-between each scone. Brush with heavy whipping cream and bake for 15 minutes, just until the scones are golden brown.
In a small bowl, whisk together the powdered sugar, heavy whipping cream and almond extract until smooth. If you prefer the icing to be thinner, add milk.
Once the scones have baked and cooled, spoon or drizzle the glaze on top of each scone. Sprinkle with almonds (optional) and enjoy!