Preheat the oven to 400 degrees.

In a big bowl combine the flour, almond meal, salt, baking powder, and sugar. Mix well.

Cut the butter into small pieces and add to the flour mixture. Using your fingers mix the butter into the flour mixture until it resembles wet
sand.

In a small bowl mix together the egg, milk, coffee, and almond paste. Add to the flour mixture and mix until just combined.

Fold in the raspberries until just combined.

Turn though dough onto a floured surface and pat into an 8 inch circle. Slice the dough into 8 equal pieces.

Place them on the prepared baking sheet 2 inches apart.

The egg with 1 tablespoon of water. Brush the beaten egg onto the scones and sprinkle with sanding sugar.

Bake for 18-20 minutes or until golden brown. Remove from baking sheet and cool completely on a wire rack.

To make the glaze whisk one tablespoon of coffee into the powdered sugar. Add in more coffee until desired consistency is reached.

Drizzle the glaze on top of the scones and sprinkle with additional sanding sugar or sprinkles if desired.