Preheat oven to 400 degrees.
Line cookie sheet with parchment paper and set aside.
In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
Gently cut in butter with knives, or use a pastry machine until only a few lumps of butter remain. (See link below for instructional video)
Pour 1 cup heavy cream over mixture and stir gently with rubber spatula just until dough begins to form. Be careful not to over mix during this step.
Gently fold in raspberries, they will get a little smashed but that is okay!
Over lightly floured surface, knead dough a few times until you can form a ball.
Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
Lay triangles of dough flat on cookie sheet.
Brush the top of each scone with remaining Heavy Cream.
Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
Drizzle Cream Cheese Glaze over scones and serve warm.