• Preheat the oven to 350 degrees Fahrenheit. If you own a scone pan, spray it with cooking spray to prep it to be used. Otherwise, line a large baking sheet with parchment paper.
• Mix the eggs, avocado oil, pure maple syrup, pure vanilla extract, and almond extract in a large mixing bowl until the wet ingredients are combined.
• In a separate bowl, stir together the almond flour, tapioca flour, baking powder, baking soda, and sea salt to combine the dry ingredients.
• Mix the wet ingredients into the bowl with the dry ingredients until a thick sticky dough forms. Fold in the raspberries using a rubber spatula.
• If you own a scone pan, fill the scone holes ⅔ of the way up with the dough mixture. If you don’t own a scone pan, use two spoons to drop the dough onto the prepared sheet pan. Or, you can try to form scone shapes using your hands if you have the patience with the sticky dough. Be sure to leave plenty of space between each mound of dough on the lined baking sheet to allow it to grow.
• Bake on the center rack of the preheated oven for 18-24 minutes, until the edges are golden brown. Bake smaller scones for 18 minutes and large scones for 20-24 minutes. The exact baking time depends on the size of your scones.
• Remove the scones from the oven and allow them to cool for at least 10 minutes.

Make the Glaze:

• If you’d like to make the optional glaze, stir one cup of powdered sugar with two tablespoons of water, milk, or lemon juice in a small bowl until creamy. Drizzle the scones with the glaze. Serve, and enjoy!
• While the sweet glaze isn't mandatory, it adds such a lovely touch that reminds me of a Raspberry Danish.