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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Line a baking sheet with parchment paper and set aside.
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3
Lightly flour a large plate; set aside.
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4
Combine the measured flour, 1/4 cup of the sugar, the baking powder, lemon zest, and salt in a large bowl and whisk to break up any lumps.
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5
Using a pastry blender or 2 knives, cut the butter into the flour mixture until small, pea-sized pieces remain.
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6
Pour in 3/4 cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated).
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7
Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).
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8
Lightly flour a rolling pin and the work surface.
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9
Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you.
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10
Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
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11
Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (its OK if some break).
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12
Starting with the top, berryless third, fold the dough lengthwise into thirds, pressing on the layers as you go (use a spatula or pasty scraper if the dough sticks to the work surface).
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13
Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block.
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14
If the ends become tapered, square them with your hands.
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15
Slice the dough crosswise (do not saw back and forth) into 4 equal pieces.
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16
Cut each piece diagonally to form 2 triangles.
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17
Transfer the scones to the floured plate and place in the freezer for 5 minutes.
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18
Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart.
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19
Brush a thin layer of the remaining 1 tablespoon cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar.
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20
Bake until golden brown on the top and bottom, about 20 minutes.
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21
Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
