Combine first 6 ingredients in a large bowl and mix well.

Cut cold butter into small chunks and add to dry ingredients.

Cut butter with a pastry knife and mix well.

Mix together yogurt and cream, and fold into batter.

Gently toss in raspberries.

Mix dough well with a wooden spoon, making sure to scrape up as much dry ingredients (dough will be sticky and thick).

Roll out dough onto parchment paper into a large circular disk, approximately 3/4 inch thick.

Cut dough into small triangles, or cut with a biscuit cutter.

Bake scones for approximately 15-17 minutes until very lightly browned.

For the glaze, mix lemon juice with powdered sugar. A very small drizzle is perfect for these. Small scones.

Serve warm with butter or allow scones to cool and glaze.