Prepare the Dough

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
4. Add Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. Pour this mixture into the dry ingredients and stir until just combined.
5. Fold in Raspberries: Gently fold in the raspberries, being careful not to crush them.

Shape the Scones

1. Turn Out the Dough: Lightly flour a clean surface and turn the dough out onto it. Knead gently just until it comes together (about 2-3 times).
2. Form a Circle: Pat the dough into a circle about 1 inch thick. Cut the circle into 8 wedges, like a pizza.
3. Transfer to Baking Sheet: Place the scone wedges onto the prepared baking sheet, spacing them apart.

Bake the Scones

1. Bake: Bake in the preheated oven for 15-20 minutes or until the scones are lightly golden on top.
2. Cool Slightly: Once baked, remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Prepare the Glaze (Optional)

1. Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
2. Drizzle Glaze: Drizzle the glaze over the warm scones before serving.