Preparation

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together flour, sugar, baking powder, salt, and lemon zest.
3. Add cold butter cubes and use fingers, a pastry cutter, or two forks to work it in until the mixture resembles coarse crumbs with some pea-sized bits.
4. In a small bowl, whisk together the cream, egg, vanilla extract, and lemon juice.
5. Pour the wet mixture into the dry ingredients and stir gently until the dough starts to clump. If dry, add a splash of cream; if wet, add a sprinkle of flour.
6. Gently fold in the raspberries, being careful not to crush them.
7. Turn the dough out onto a floured surface and pat into a 1-inch thick disc. Fold the disc over and pat again into a 1-inch thick circle.
8. Cut into 8 wedges and transfer to the lined baking sheet. Chill for 10-15 minutes.

Baking

1. Bake in the preheated oven for 16-20 minutes until golden brown around the edges.
2. Let the scones cool for 5 minutes on the tray before transferring to a wire rack.

Glaze (Optional)

1. Mix powdered sugar with lemon juice and zest to create a glaze. Adjust consistency with more sugar or juice as needed.
2. Drizzle the glaze over the scones once they are mostly cool.