These scones are crispy on the outside and moist on the inside - and are SO pretty! Perfect for afternoon tea or that sweet addition to your next brunch menu!
Preheat the oven to 465 F and grease a cookie sheet or line with parchment paper.
Crack the egg into a 1-cup glass measure. Mix well with a fork. Add the milk to the 3/4 cup mark and mix well again.
In a large mixing bowl, sift the flour, baking powder and salt. Mix in the lemon zest and sugar.
Lightly mix in the butter with your fingers or a pastry blender until the butter is the size of peas.
Stir in the milk mixture using a fork in a folding motion until combined and add in the raspberries, taking care not to overwork the dough. Add a touch more flour if the dough is too sticky.