Preheat oven to 400°F and line a baking sheet with parchment paper.
In a mixing bowl, combine flours, sugar, baking powder, baking soda, and salt.
Cut in butter using a pastry blender or two knives until evenly distributed and small pebbles are formed. Stir in 1/2 cup milk to form a cohesive dough, adding a little milk at a time as needed.
Fold in almonds and raspberries, distributing evenly.
Dump dough onto a floured surface and knead briefly, adding just enough flour to prevent excessive sticking; dough will be tacky.
Pat into a flat circle. Cut into 8 wedges. Transfer wedges to lined baking sheet.
Bake for 15-20 minutes, until golden brown. Serve warm.
Notes
If desired, brush unbaked scones with egg wash and sprinkle with sparkling or coarse sugar.