In a large bowl, sift together the flour, sugar baking powder, and salt. Cut the butter into the flour mixture until it resembles coarse bread crumbs.
In a separate bowl, whisk together, the cream and eggs. Stir the wet ingredients with the dry until combined. If it’s too sticky, add a little more flour. Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
Spread the raspberries evenly across the dough and sprinkle with the sugar. Roll the dough up tightly from the 10-inch side.
Slice the dough into 12 rounds and place them on a parchment lined cookie tray.
Brush the tops of the scones with milk.
Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
For the glaze:
In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar and vanilla extract.
Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.
Once the scones have cooled ten minutes, drizzle with the glaze and serve.
Notes
If you are outside the US or Canada, Please use the Metric recipe (by clicking the metric button above the ingredients in the recipe). Ingredients like flour and butter are different from country to country. The metric recipe is not a conversion but a recipe that differs according to the ingredients available in your region (when I lived in the UK, I created the metric recipe using European ingredients). Happy Baking!