Preparation Steps

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gently fold in the fresh raspberries.
• In a separate small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently pat it into a 0.75-inch thick disc.
• Cut the disc into 8 wedges using a sharp knife or pizza cutter.
• Place the scones onto the prepared baking sheet.
• Bake for 18-20 minutes, or until golden brown and cooked through.
• While the scones are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth.
• Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle the glaze over the warm scones.