Get ready. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.

Mix dry ingredients. In a food processor, pulse the flour, sugar, baking powder, and salt just until combined.

Add butter. Scatter the cold butter pieces over the dry mix and pulse until the mixture resembles coarse crumbs.

Combine wet ingredients. In a small bowl, whisk together the cold heavy cream and vanilla extract, then drizzle over the flour mixture. Pulse until the dough starts to come together.

Incorporate raspberries. Turn the dough out onto a floured surface and sprinkle frozen raspberries on top. Gently fold the dough over the raspberries to distribute them evenly.

Shape the dough. Cut the dough in half and stack one half on top of the other. Flatten into a rectangle, then repeat the stacking and flattening 3-4 times. Finally, shape into an 8x5 inch rectangle.

Cut scones. Slice the dough into six even squares, pressing straight down with the knife.

Prepare for baking. Place the scones on the prepared baking sheet, brush with extra cream, and sprinkle with coarse sugar if you like a sweet crunch.

Bake to perfection. Bake for 15-17 minutes or until the scones are golden brown at the edges. Let them cool a bit before serving.