Raspberry-Lemon Scones

For the Scones: ⅓ cup granulated sugar zest of two medium lemons 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 6 tablespoons unsalted butter, frozen 1 cup heavy cream ½ teaspoon fresh lemon juice ½ teaspoon pure vanilla extract 1 cup fresh (or frozen) raspberries

For the Glaze: 1 cup confectioners' sugar; sifted 2-3 tablespoons fresh lemon juice

Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine sugar and lemon zest and mix with your finger until the sugar is and fragrant. Add in the flour, baking powder and salt and mix together. Grate butter into flour mixture on the large holes of a box grater. Use a fork or pastry blender to work in the butter until the mixture resembles coarse meal. In a small bowl, whisk together cream, vanilla and lemon juice. Using a fork, stir the cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they'll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together. Make sure not to over knead. Place the dough on a lightly floured surface and pat into a 7-inch circle about 1-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 20 minutes. Cool for 5 minutes and prepare the glaze. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners' sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones in the glaze or drizzle the glaze onto your scones. You can thicken the glaze a bit with additional confectioners' sugar.