Preheat the oven to 375 degrees F.
Whisk the first 6 ingredients together.
Cut in the butter using 2 butter knifes or place in a food processor and pulse until combined.
In a stand mixer place the eggs, almond milk, extract, and liquid stevia.
Blend until combined.
Pour the dry ingredients into the stand mixer and blend on low until incorporated.
Gently stir in the slivered almonds and raspberries.
Place batter onto a parchment lined baking pan.
Make an 8 inch circle.
Using a greased pizza cutter or knife cut the circle into 8 triangles.
Using a greased spatula, separate the scones from each other and bake for 20 minutes.
Allow to cool 15 minutes before removing from pan.
To make the cream cheese spread, allow the cream cheese to get to room temperature fora 2-3 hours then add in the rest of the ingredients in a stand mixer.
Blend on high speed until completely smooth.
Taste and decide if you need to add any sweetener.
Enjoy a scone with 1 ounce of spread.
Keep spread refrigerated.