• Preheat the oven to 375°F/190°C
• Line a cookie sheet with parchment paper.
• 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.
  
• Place them flat 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.