Raspberry Cream Scones

Preheat oven to 425°F. Line baking sheet with parchment paper.

In large bowl, rub sugar with lemon zest (if using) until fragrant. Whisk in 3¼ cups of the flour, the baking powder, baking soda and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine.

In small bowl, whisk together cream and egg. Make well in centre of flour mixture; using fork, stir in cream mixture just until ragged dough forms. In bowl, toss together raspberries and remaining 2 tsp flour. Add to flour mixture; toss to coat.

Turn out onto lightly floured surface. Divide in half; quickly pat and lightly knead each into 5-inch round. Using pastry scraper or chef’s knife, cut each into 6 triangles. Arrange on prepared pan, 2 inches apart. Freeze for 15 minutes.

Topping Brush with cream; sprinkle with sugar.

Bake until deep golden brown, about 20 minutes. Transfer to rack.