Pre-heat oven to 375*F.
In a large bowl combine all of your scone dry ingredients including the sweetener and lemon zest.
Add your grated butter and use a fork to press it into the flour mixture. Mix until everything is relatively well-combined and crumbly.
In another medium bowl, whisk together your wet ingredients except the jam and raspberries.
Add your wet ingredients to the butter and flour mixture. Mix until a thick slightly crumbly dough forms.
Stir in your raspberry pieces until just mixed. Then add your jam and again stir just until partially combined (you want it swirled throughout, not so much completely mixed in).
Next, take your dough and place it on a large baking sheet that's lightly greased and form it into a round circle that's about 1.5 inches in height. (Note that the scones will get a bit bigger but aim to make them roughly the size you want them when shaping them).
Next, using a sharp knife, carefully cut the dough into 8 triangles (you can also refrigerate the dough before hand to make this easier).
Brush the scones gently with ~2 tablespoons of heavy cream.
Bake the scones for 20-25min or until they are lightly browned around the edges and the center is cooked (they will set just slightly more when they have a chance to cool).
While the scones are baking you can put together your glaze by whisking together the listed glaze ingredients (except the almond slivers) in a small bowl until smooth.
Let the scones cool completely on their baking sheet before attempting to remove them. To lift them, use a knife to gently lift any stuck edges, then use a spatula to lift up the entire scone and set it on wire rack.
Place another baking sheet under the wire rack and drizzle your glaze over each scone. Allow the glaze to harden for 10-20mins.
And that's it! Enjoy your Keto Raspberry Almond Scones. Feel free to store these in an airtight container on the counter for a few days OR freeze them between layers of parchment paper in an airtight container for a future snack.