Dough

1. Preheat your oven at 400 F (200 ºC);
2. Prepare a baking pan with a silpat o parchment paper;
3. Zest the lemons and combine with the sugar;
4. Add the flour, salt and baking powder and combine everything with the fingers;
5. Cut the frozen butter in tiny pieces; you can also grate it or process it with a food processor;
6. Mix the butter with the flour mixture using a fork or spatula (avoid using the hands because of gluten development) until is well incorporated;
7. Whisk the egg and vanilla in a separate bowl and add the yogurt until the mixture is smooth and homogeneous;
8. Stir the yogurt mixture slowly and combine without touching the dough too much. After the dough is mixed, add the fresh raspberries evenly throughout the dough;
9. Inside the bowl, make a ball with the dough and then transfer it to the countertop sprinkling first some flour. Make the dough into a 18 cm diameter disk, and divide evenly as it was a pizza. I choose to divide it in 8 portions but you can divide it even more;
10. Put each scone in the pan, leaving 5 cm distance between each.
11. Bake about 15 minutes or until they are golden;
12. Let them cool for 10 to 15 minutes prepare the lemon glaze in the meantime;
13. Drizzle the lemon glaze over the scones and wait until the glaze is dry;
14. Enjoy!

Lemon Icing

1. Melt the butter and add the lemon juice and the vanilla;
2. Sift the icing sugar on top and mix thoroughly to avoid lumps;
3. The icing should be used right away to avoid drying.
4. Be creative and substitute: replace lemon for orange, lime, or other citric juice!