INGREDIENTS:

• 1 cup heavy cream
• 8 tablespoons butter
• 2 cups all-purpose flour
• 6 tablespoons sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 medium-sized lemon
• 1⁄2 cup fresh raspberries

DIRECTIONS:

1.  Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
2. Chill 1 cup heavy cream in the freezer for 10-15 minutes.
3. Melt 8 tablespoons of butter in a microwave-safe bowl. Set aside to cool.
4. In a medium-sized bowl, whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt.
5. Combine chilled heavy cream with melted butter, stirring until butter forms small clumps.
6. Add the butter/cream mixture to the dry ingredients, stirring until flour is incorporated. Break raspberries in half and sprinkle them over the batter, gently mixing.
7. Scoop mounds of batter onto the prepared pan and refrigerate for at least 15 minutes. Bake for 18-22 minutes until golden brown. Let cool on a wire rack.