Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper (you’ll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place it in the freezer while proceeding with the recipe. (You want the cream to be in the freezer for 10-15 minutes.)
Place butter in a microwave-safe bowl, cover with a paper towel, and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals until melted. Set aside to cool slightly while prepping other ingredients.
Whisk flour, baking powder, baking soda, sugar, lemon zest, and salt in a medium-sized bowl. Stir to combine.
After the heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until the butter forms small clumps or globules.
Add the butter/cream mixture to the dry ingredients and stir with a rubber spatula until all the flour is incorporated and the batter pulls away from the sides of the bowl. The batter will be very thick, like cookie dough. Don’t overmix it, but make sure all the flour bits are incorporated.
Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently, to mix the berries throughout the dough.
Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop up scones in mounds onto the prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2 inches apart to allow for some spreading.
Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill, then separate before baking.
Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
For the glaze:
While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half), and lemon juice in a medium-sized bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If the glaze is too thin, add a bit more powdered sugar; if too thick, add a little more cream.)
Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
If you can wait, let scones sit for 15 minutes to let the glaze set before serving.