Preheat the oven to 200°C (390°F) (without fan).

Mix together the flour, baking powder, sugar and vanilla bean powder (if using) in a large bowl.

Add the cubes of butter, and use your fingertips to rub the butter into the dry ingredients. Alternatively, you can do this with an electric stand mixer using the flat paddle attachment. The butter should be well incorporated and the mixture should resemble wet sand.

Add most of the milk (you may not need all of it), and gently combine until the mixture starts to come together in a dough. Add the rest of the milk if the dough is too dry.

Try not to overwork the mixture, as this could result in tough scones.

Place the dough onto a tray lined with non-stick baking paper.

Gently pat the dough into a rough circle shape.

Top the dough with the frozen raspberries by gently pushing them into the dough.

Lightly brush the dough with some milk.

Sprinkle generously with demerera sugar and flaked almonds.

Bake for 30-35 minutes, or until the scone is lightly golden and a skewer inserted in the centre comes out clean and dry.

Dust with icing sugar (powdered sugar) and serve warm or cold.