INGREDIENTS
2 1/2 cups
all purpose flour
1/2 cup
granulated sugar
1 tbsp
baking powder
1/2 tsp
sea salt
1 large
lemon zest
1/2 cup
butter
1/2 cup
heavy cream
2 larges
eggs
1 1/2 tsp
vanilla extract
1 cup
raspberries
1 cup
powdered sugar
1 serving
reserved lemon juice from the scones