Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine almond flour, whole wheat flour, coconut sugar, baking powder, and salt. Whisk until well blended.

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Gently fold in the fresh raspberries, being careful not to break them too much.

In another bowl, whisk together the eggs, vanilla extract, and almond milk.

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut into wedges or use a round cutter to create more uniform shapes.

Place the scones on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let the scones cool on a wire rack for a few minutes before serving. Enjoy warm or at room temperature!