Cut butter into dry ingredients until mixture resembles coarse crumbs. Add almonds, reserving a few for topping. Add buttermilk mixture and mix lightly with a large fork until mixture clings together and forms a soft dough.
Carefully add the raspberrys to break them but not to pulp
1 punnet raspberries
Turn onto lightly floured surface and knead gently 5 or 6 times. Divide dough into quarters. Roll out ½-inch thick into four rounds.
Place on prepared baking sheet and cut each round into 6 wedges. Brush each round with cream; sprinkle with sugar and reserved almonds.
1/4 cup granulated sugar, 2 tbsp heavy cream
Bake at 425F for 12 to 15 minutes until done and lightly browned. Serve hot with lots of butter.