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Preheat the oven to 180°C and line a large tray with parchment paper.
Measure the flour, baking powder and sugar into a bowl and mix well. Add the butter and work into the flour with your fingertips until it looks like coarse sand. Grate in the lemon zest.
Measure the milk and eggs into a jug and whisk well. Make a well in the flour with a fork, pour in the milk mixture and stir with the fork to bring the dough together, keeping a little milk mix back.
Turn the dough onto the worktop and gently knead until smooth and soft. Flatten the dough into a large circle and add the frozen raspberries in an even layer to one side. Gently push them in and cover with the other half of the dough. Pat the dough to flatten.
Dip a medium cutter in flour, shake off excess and cut out the scones. Reshape scraps and cut again. Coat the tops with egg wash.
Bake for 18-22 minutes until golden. Check if done by lifting them - if they feel heavy, the middle may need a few more minutes to bake.
Store in an airtight container for up to 3 days or freeze in ziplock bags for up to 3 months.
Serve with butter, cream and jam.