Preheat the oven to 425 F. In a food processor, process the flour, baking powder, salt and zest. Add the butter and pulse to mix. Add the almonds and pulse again. In a separate bowl, mix together the egg, Raspberry syrup and cream. With the motor running, pour the egg mixture into the food processor and mix just until it starts to form a dough. Turn the dough out onto a floured surface and pat into a circle. Cut into 6 wedges and bake for 12 to 15 minutes, or until golden brown. Transfer to a rack and brush the tops with Torani Almond Syrup. Let cool slightly and serve. Makes 6 large scones.