Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.

Stir in the heavy cream and vanilla extract until just combined.

Gently fold in the raspberries, being careful not to crush them.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle about 1 inch thick and cut into wedges or use a round cutter.

Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.

Allow to cool slightly before serving.