Mix all dry ingredients in a mixer.
Add in butter and mix on low until small pea size clumps form.
In a separate bowl whisk together buttermilk, 3/4 heavy cream, egg and lemon zest.
While the mixer is on low, slowly pour in milk mixture.
Mix briefly to combine. Do not over mix.
Turn out mixture onto a lightly flour surface and gently knead the dough about 4-5 times.
Sprinkle raspberries over half the dough and fold it in half.
Roll out into a circle about 6 inches wide.
Fold dough in half again and roll out to about 1″ thick circle.
Using a knife or pizza cutter, cut dough into 8 wedges.
Place onto a greased cookie sheet and bake at 425 for 15-18 minutes or until lightly golden brown.
Cool 5 minutes.