• Heat the oven to 400°F/204°C and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.
• Combine the dry ingredients ( flour, ¼ cup of the sugar, the baking powder, lemon zest, anise, fennel and salt) in a large bowl and whisk to break up any lumps.
  2 cups all-purpose flour, ¼ cup white granulated sugar, 2 ½ teaspoon baking powder, 1 teaspoon grated lemon zest, ½ teaspoon aniseed, ½ teaspoon fennel seed, ½ teaspoon salt
• Using a pastry blender, 2 knives or cheese grater and cut the butter into the flour mixture until small, pea-sized pieces remain.
  ½ cup unsalted butter
• Pour in ¾ cup of the cream and, using your index finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). 
  ¾ cup heavy cream/whipping cream
• Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).

  Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you.
• Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
• Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).  
  1 ½ cup frozen raspberries
• Starting with the top, berryless third, fold the dough lengthwise into thirds, 
• Press on the layers as you roll
• Fold right over until seam is on the bottom. Use a spatula or pasty scraper if the dough sticks to the work surface).
  
• Slice the dough crosswise (do not saw back and forth) into 4-6 equal pieces, depending on how wide you roll the dough and how many scones you want. Cut each piece diagonally to form 2 triangles.Transfer the scones to the floured plate and place in the freezer for 5 minutes.

  *You can see that I made 12 scones with this recipe.
• Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining 1 tablespoon whipping cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar.
  1 tablespoon heavy cream/whipping cream, 1 tablespoon white granulated sugar
•  Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Garnish:

• Sprinkle with powdered sugar and enjoy!
  ¼ cup powdered sugar/icing sugar