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Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and lime zest together. Add the butter and cut in with a pastry cutter or a fork until well combined with pea-size.
In a medium bowl combine the eggs, cream, and lime juice.
Add the wet ingredients and the black raspberries to the dry ingredients. Gently mix until the dry ingredients are moistened. The black raspberries will break up some even when frozen, which is okay.
Drop by ¼ cupfuls on the prepared baking sheet.
Place in the preheated oven and bake for 15 to 17 minutes or until the edges are lightly brown.
Remove from the oven and place the scones on a cooling rack, cool completely.
While the scones are cooling mix the icing. Add the powdered sugar and lime zest to a medium bowl, gradually add enough of the lime juice for the right consistency. Drizzle over the cooled scones.