Easy Raspberry Cream Scones

 Preheat oven to 400 degrees. Add the dry ingredients to your mixing bowl. Whisk to combine. 
2: Add dry ingredients and zest to a mixing bowl. 
3: Gently tear raspberries into 3 pieces each (reserving some whole to top scones). Add 1/2 cup of torn pieces to dry ingredients and toss to cover. 
4: Combine cream and extracts, then add to the dry ingredient mix. 
5: VERY GENTLY fold/stir together with a wooden spoon. 
6: Dump shaggy dough onto a lightly floured counter and fold a few times just until everything comes together. 
7: Cut dough in half and gently pat or lightly roll each half into a 5-7" disc. 
8: Use a sharp knife to slice discs into 8 even pieces. (Cut in half, then half again, then half again for even pieces). 
9: Add scone pieces to a parchment covered baking sheet. If you do not have parchment, you can spray your sheet with non-stick spray. 
10: Bake for 20-22 minutes (mine are always done right at 22  but every oven runs a little different!)
11: Remove from oven and allow to cool before adding lemon glaze. I like to pipe my glaze onto the scones in zig-zags, but you can subtract 1/4 cup of the powdered sugar for a thinner glaze and just dip the tops of the scones in. 
Scones are best enjoyed the same day they are baked.
If you need to make them ahead, fully bake and cool them, then add to a ziplock and freeze. Thaw to room temp the day you need them, then glaze.