1 Preheat the oven to 200°C. Lightly grease an oven tray.
2 Sift the flours and the baking powder into a large bowl. Add the almond meal, table spread and 1½ tablespoons of icing sugar. Using your fingertips, lightly rub mixture together to resemble fine crumbs.
3 Make a well at centre of the flour mixture, and add milk and yoghurt. Using a round-bladed knife in a cutting motion, mix together to form a soft sticky dough. Turn the dough out onto a lightly floured surface. Pat out until 3cm thick. Using a 5cm round pastry cutter, cut 10 scones from dough.
4 Place the scones, side by side, on the prepared tray. Brush the tops with milk and bake for 10–12 minutes, or until the scones have risen, golden brown, and sound hollow when lightly tapped. Transfer to a clean tea towel. Wrap tea towel around the scones to enclose and cool.
5 Whisk extra yoghurt, vanilla bean paste and 1 teaspoon of remaining sugar in a bowl. Place raspberries in a bowl with remaining sugar; use the back of a fork to gently crush.
6 Serve scones with yoghurt and crushed raspberries.