Yield: 12- 18 scones, depending
1/2 cup cold, unsalted butter
2 cups unbleached all-purpose, unbleached white flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
1 large lemon, zested
3/4 cups heavy cream
3/4 cup frozen raspberries
Cut butter into 1/4-inch pieces and return it to the refrigerator to keep it cold until needed.
Preheat over to 425 degrees. Line a baking sheet with parchment paper.
Combine flour, baking powder, sugar, salt, and lemon zest in a large wide bowl. Mix to combine.
Add butter to the dry ingredients and toss it to coat with flour. Working Quickly with clean fingers, rub or cut butter into the flour mixture until it resembles coarse meal.
Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it come together in a mass. Be careful to not overwork the dough.
Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into a 7 to 8-inch square about 3/4-inch thick. It should look rough and ragged.
Using a knife or bench scraper, divide the square into 9 smaller squares. Divide each square in half diagonally to make 18 small triangles.
Separate the scones carefully to give them room to spread. Bake until pale golden, about 12-15 minutes.