Lemon Raspberry Raisin Scones with Glaze

Steps

1. Spread the raspberries on a plate and freeze for 20 minutes so they hold their shape. Meanwhile, preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, salt and lemon zest.
3. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-size pieces.
4. Stir the raisins into the flour-butter mixture.
5. In a small bowl, whisk the buttermilk, egg and vanilla to make the wet mixture.
6. Pour the wet mixture into the flour mixture and stir with a fork until a shaggy dough forms. Gently fold in the frozen raspberries; a few may break, which streaks the dough pink.
7. Turn the dough onto a lightly floured counter and divide it in half. Pat each half into a 6-inch round about 1 inch thick, then cut each round into 6 wedges, making 12 scones.
8. Set the wedges on the baking sheet about 2 inches apart and chill for 10 minutes to firm the butter.
9. Bake for 18 to 22 minutes, until the tops and edges are golden and a toothpick in the center of a scone comes out clean.
10. Cool the scones on a rack for 15 minutes.
11. Whisk the powdered sugar and lemon juice into a smooth glaze, drizzle it over the cooled scones, and let it set for 5 minutes before serving.