Preparation Steps

• Preheat 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.
• In a small bowl, whisk together the egg and heavy cream.
• Add the wet ingredients to the dry ingredients along with the lemon zest. Mix until just combined. Do not overmix.
• Gently fold in the raspberries.
• Turn the dough out onto a lightly floured surface and gently pat into a disc about 0.75 inches thick.
• Cut the disc into 8 wedges using a sharp knife or bench scraper.
• Place the scones on the prepared baking sheet.
• Bake for 12-15 minutes, or until golden brown and cooked through.
• Let cool slightly on the baking sheet before transferring to a wire rack.