1. Preheat the oven to 400. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Stir to combine the dry ingredients. Add in the diced butter, and use a pastry cutter to cut in the butter until the mixture resembles a course meal.

2. In a small bowl, whisk together the sour cream and the egg. Pour into the dry ingredients bowl and stir to combine. The dough will still be course and not a wet batter. Flour your hands, and use your hands to work the dough together to form a ball. Place this scone dough on a lightly floured counter top and lightly knead to corm a circle about 7″ wide. Add the frozen raspberries evenly over top of the dough, then knead the dough together so that the raspberries are blending into the dough. The berries will begin to breakdown a bit creating swirls. Form a circle about 6-7″ wide, and use a pizza cutter to slice 8 scones.

3. Bake for 16-17 minutes.

4. To make the white chocolate glaze, in a double boiler, add the white chocolate morsels and the half & half. Use a whisk and stir until the morsels are completely melted. Then add the almond extra and stir to combine. Allow scones to cool before adding the glaze.