Combine dry ingredients in a mixing bowl.

Cut in the cold butter with a paddle.

Stir in the milk.

Form into a ball on the counter.

Make a well and fill with the frozen raspberries.

Knead gently until the raspberries are incorporated and form dough into a rectangle.

Slide a cutting board underneath and use a pizza cutter to slice into triangles.

Arrange, with space between each scone, on parchment paper.

Bake at 400 degrees for 12-15 minutes.

Allow to cool before lifting off the pan.

Combine the zest and juice from one lime with the powdered sugar to make the glaze.

Drizzle on top with a spoon and enjoy!