Preheat the oven to 375°F.
Line a baking sheet with parchment paper.
In a large bowl, combine the almond our, eggs, Splenda, vanilla, and baking powder. Mix well.
Add the raspberries to the bowl and gently fold in.
After the raspberries are incorporated, spoon 2 to 3 tablespoons of the batter, per scone, onto the parchment-lined baking sheet.
Place the baking sheet into the preheated oven.
Bake for 15 minutes, or until lightly brown.
Remove the baking sheet from the oven. Place the scones on a rack to cool for 10 minutes.