Start by mixing flour, sugar, baking powder, and salt in a large bowl. This step ensures everything is evenly distributed before adding butter. A well-mixed base helps create consistent texture in every bite.

Add cold, cubed butter to the flour mixture and cut it in using a pastry cutter or fork. The mixture should look like coarse crumbs with small butter pieces. These butter pockets are what create flaky layers during baking.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. This mixture brings moisture and richness to the dough. Make sure it’s well combined before adding it to the dry ingredients.

Pour the wet ingredients into the flour mixture and gently stir until just combined. Avoid overmixing, as it can make the scones dense. The dough should look slightly shaggy but hold together.

Carefully fold in the raspberries, trying not to crush them too much. This keeps the fruit pieces intact and prevents excess juice from making the dough soggy. Gentle handling is key here.

Transfer the dough onto a lightly floured surface and shape it into a round disc. Flatten it to about 1-inch thickness. Then cut it into 8 equal wedges using a knife or scraper.

Place the shaped scones onto a baking sheet and chill them in the refrigerator for 10–15 minutes. This step helps the butter firm up again, which improves flakiness when baked.

Brush the tops with cream and sprinkle with coarse sugar if desired. Bake in a preheated oven at 400°F (200°C) for 18–22 minutes until golden brown. Let them cool slightly before serving.