Preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake scones directly on ungreased baking sheet). Set aside.

Add flour, sugar, baking powder and salt in the basin of a food processor fitted with a chopping/mixing blade and pulse briefly to combine.

Cut butter into 12 pieces and scatter over the top of the flour mixture. Pulse again until butter is cut into pebble-sized pieces into the flour.

Measure out cold cream and add vanilla extract. Stir gently to combine, then pour mixture evenly over the surface of the flour/butter. Pulse again until mixture begins to clump together (it may still be a bit crumbly, this is fine, and better than overworking the dough!).

Transfer to a clean, lightly floured surface and scatter frozen raspberries over the top. Work dough and raspberries together into a cohesive rectangle.

Use a knife to cut the dough in half and place the first half directly over the second. Press down to work the dough back into a cohesive, rectangular square (we are “laminating” the dough to help encourage light flaky layers, much like with biscuits). Repeat this process 3-4 more times until you have a rectangle that is approximately 8×5” (20x12cm).

Using a sharp knife, cut into six even squares, pressing straight down with the knife and never sawing (which can cause lopsided scones).

Space scones 1-2” apart on baking sheet and, if desired, lightly brush tops with additional heavy cream and sprinkle with coarse sugar.

Transfer to oven and bake for 15-17 minutes or until scones are cooked through and light golden brown on the edges. Allow to cool on baking sheet before enjoying!