Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.

Form the Dough: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the raspberries, being careful not to crush them.

Shape the Scones: Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into 8 wedges or use a biscuit cutter for round scones.

Bake: Place the scones on the prepared baking sheet. Brush the tops with a little heavy cream for a golden finish. Bake for 20-25 minutes, or until the scones are lightly golden on top.

Prepare the Glaze (optional): While the scones are baking, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Cool and Glaze: Allow the scones to cool on a wire rack for a few minutes. Drizzle or brush the glaze over the scones while they are still warm.