Combine flour, sugar, baking powder and salt in large bowl. Cut in cold butter and combine until mixture resembles coarse crumbles.
In a separate bowl, whisk together eggs, ¾ cups of the heavy cream, lemon zest, and almond extract.
Add wet ingredients into dry and combine until dough is just moist.
Transfer dough to clean, lightly floured surface and divide in half. Add ½ cup raspberries to each half and fold in berries by hand. Mold each half of the dough into about an 8-inch wide circle and cut each into 8 wedges.
Transfer wedges to parchment paper-lined baking sheet and brush with the reserved 2 Tablespoons of cream. Sprinkle tops with granulated sugar.
Bake at 375F for 18 minutes. Allow scones to cool on baking sheet before eating.