1-Line a sheet pan with parchment paper: Line a sheet pan with parchment paper. Set aside.
2-In one bowl, grate the frozen butter: In one bowl, grate the frozen butter. In another bowl, measure out the raspberries. Keep both in the freezer until ready to use. In a third bowl, measure out the heavy cream and keep it refrigerated until ready to use.
3-Combine the flour, grated butter, sugar, baking: Combine the flour, grated butter, sugar, baking powder, and salt in a large bowl.
4-Make a well in the center of: Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When almost combined but some flour pockets remain, add in the raspberries. Continue gently mixing until all of the dough is hydrated. Then, chill the bowl in the fridge for 15 minutes.
5-Once rested, dump the dough onto a: Once rested, dump the dough onto a lightly floured surface and gently press the clumps together into an 8″ round. Cut into 8 scones, then place each one onto the prepared baking sheet with a few inches of space in between each. Sprinkle the tops with the sparkling sugar, then chill the tray in the fridge while the oven preheats to 400°F/205°C.
6-Bake for 15-20 minutes, until the edges: Bake for 15-20 minutes, until the edges and corners of the scones start to turn golden brown.
7-Let the pan cool on a wire: Let the pan cool on a wire rack then enjoy!