12T1-1/2 sticks cold unsalted butter, cut into pieces
optional: sanding sugar for topping
1Tfresh lemon juice
Line a large sheet pan with parchment. Set aside. Preheat oven to 375.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined. Use a pastry blender or processor to incorporate the butter until a corse mixture forms, with butter pieces about the size of large peas.
Drizzle the cream and vanilla over the crumbs, and stir with a spatula until mostly combined. When the crumbs are moistened, use your hands, and fold in the frozen berries. Work quickly, and knead, firmly but gently, until all of the flour is combined, and the dough holds together in a large mound.
Transfer to a lightly-floured work surface, and shape the dough into a flat, round disk, about 1-1/2 inches thick. It does not have to be perfect! Use a scraper or knife to cut dough into 6 wedges or slices.
Transfer to the prepared sheet pan, leaving spaces between them. Lightly brush the tops with milk, and sprinkle with sugar. Bake for 25 minutes in 375 oven, until golden, gently puffed, and cooked through. Open oven door and allow scones to sit for 5-10 minutes then remove.
While the scones are still warm, drizzle each with the icing, then place on a baking rack to set. Enjoy!
Make the icing: in a small bowl, blend all the icing ingredients.
Frozen berries work best. They’ll hold their shape and keeps the dough cold, which ensures tender, flaky scones. You can break the frozen raspberries into a smaller pieces before measuring to get more raspberry flavor throughout the dough.