Line a baking sheet with a baking mat and set aside.
In a blender pulse almonds until it resembles a coarse flour. Add hibiscus, flour, sugar, salt and baking powder. Pulse to combine.
Pour dry mixture into bowl of stand mixer fitted with the paddle attachment. Add butter and beat on speed 2 until it resembles coarse crumbs.
Add heavy cream and continue to beat. Once mostly incorporated, add berries and mix for another 10 seconds to evenly distribute berries.
Turn dough out on a floured surface and knead for a minute until no longer sticky,
Pat dough down into a rectangle that is about 1 inch thick. Cut rectangle into thirds. Cut each third in half. Then, cut each half diagonally in half again, so you end up with 12 mini scones. Transfer scones to baking mat and refrigerate for 30 minutes.
Meanwhile, preheat oven to 375 F.
Brush scones with water and sprinkle with granulated sugar.
Transfer scones to oven and bake for 20 minutes, until golden and crisp.
Allow scones to cool on pan for 5 minutes, then transfer to wire rack to cool completely before storing.