Creating Raspberry Lemon Scones can be straightforward if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. Combine Wet Ingredients: In a separate bowl, mix the buttermilk, lemon zest, and vanilla extract until well combined.
5. Combine Mixtures: Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined.
6. Add Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
7. Form Dough: Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick.
8. Cut Scones: Using a sharp knife or a pizza cutter, slice the dough into wedges (like a pie). Place the wedges onto the prepared baking sheet.
9. Egg Wash: Beat the egg in a small bowl. Brush the tops of the scones with the egg wash for a golden finish.
10. Bake: Bake for 15-20 minutes or until the scones are golden brown and a toothpick inserted comes out clean.
11. Cool: Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
12. Garnish: Add extra fresh raspberries on top if desired, and dust with powdered sugar.

These steps will guide you effectively in creating these incredible scones!