Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Mix Dry Ingredients: Flour, sugar, baking powder, baking soda and salt in a mixing bowl.

Add Butter: Grate in frozen butter to dry mixture. Use a fork or pastry blender to cut in the butter.

Wet Ingredients: In a separate bowl, whisk together yogurt, cream, egg, and vanilla until well blended.

Combine: Add to the dry mixture along with fresh raspberries and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.

Shape and Cut: Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet.

Bake in preheated oven until golden, about 16 – 18 minutes.

Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

Glaze: Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed. Drizzle over scones.