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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the heavy cream in the freezer for 10–15 minutes to chill.
Melt butter in a microwave-safe bowl and set aside to cool slightly.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
Pour the chilled cream into the cooled melted butter and stir.
Add the cream-butter mixture to the dry ingredients and stir just until the flour is mostly combined.
Gently fold in the raspberries, being careful not to crush them too much.
Use a cookie scoop or spoon to portion dough into mounds on the prepared baking sheet.
Refrigerate for at least 15 minutes to help the scones keep their shape.
Bake for 18–22 minutes, or until the tops are golden and edges are crisp. Let cool on a wire rack.