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Preheat the oven to 425°F. Position an oven rack to the center position. Line a sheet pan with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Add the pieces of cold butter to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas, with some pieces being about the size of a walnut half.

Toss the raspberries (or any other berry) throughout the flour/butter mixture at this point.

In another bowl, lightly whisk together the heavy cream, egg, and vanilla.

Pour the wet ingredients into the dry ingredients and mix with a silicone spatula just until the liquid is absorbed. This should only take a few turns.

The dough will look incohesive, but it will come together on the counter in the next step.

Turn the dough out onto a lightly floured countertop and flour the top of the dough. The dough is typically very crumbly at this point; this is normal. Use a bit of pressure to press the dough together into one mass.

Press the dough out to about a 1-inch-thick rectangle.

Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees.

Pat out and fold again for a total of 6 times. The dough will likely crumble during the first few turns. Be very gentle and keep patting it back together. This process is creating layers which will create flaky scones. If you use frozen berries, it can make this dough moister and trickier to work with. Dust more flour on top of the dough as needed to make it manageable.

Pat the dough out to about a 7-inch circle. Cut into 8 triangle-shaped pieces. Transfer the scones onto the baking sheet lined. Brush lightly with cream and sprinkle liberally with turbinado or granulated sugar, if desired

Bake for 14-18 minutes until golden brown and firm when gently pressed on.

Transfer to a cooling rack. If using a glaze, allow the scones to cool for at least 10 minutes before adding.