Inside a large bowl mix dry ingredients and put the bowl inside the refrigerator while you prepare the wet mixture.
Grate butter using a box grater. Add the grated butter to the flour mixture.
Using a pastry cutter, two forks, or your fingers combine butter until the mixture comes together in pea-sized crumbs. Place inside the refrigerator while you mix the wet ingredients.
Whisk heavy cream, lemon juice, lemon zest, eggs, and extracts. Drizzle over the flour mixture add raspberries, then fold the mixture until everything appears moistened.
Flour your surface or the countertop, and pour the mixture onto the surface. Flour your hands and slightly work the dough into a ball as best as you can but do not overwork. The dough will be sticky, if the dough gets very sticky add a little bit of flour. If the dough gets too dry add a tablespoon of heavy cream.
Press the dough into an 8 -inch disc and using a knife or a bench scraper cut 8 wedges. Place wedges on a baking tray lined up with parchment paper. Brush scones with the remaining heavy cream, sprinkle some sugar and refrigerate for 20 minutes.
Preheat the oven to 400 degrees while scones are inside the refrigerator. Use an oven thermometer to make sure your oven is reaching the right temperature. Bake for about 18 to 25 minutes or until golden brown around the edges.
Remove from the oven and cool for a few minutes before topping with your choice of glaze.
For my glaze, I used 1/2 cup of raspberries coated with sugar. Then I drained the liquid and added powder sugar until I got my desired consistency.