Preheat oven to 400℉. Line a baking sheet with parchment paper, and set aside
In a large mixing bowl, whisk flour, baking powder, sugar, salt, and orange zest.
2 cups All-purpose flour, 1 tablespoon Baking powder, 4 tablespoon Sugar, ½ teaspoon Salt, 1 tablespoon Orange zest
Add butter and cut in with a pastry blender or your fingertips until the mixture resembles coarse.
6 tablespoon Butter
Toss in the raspberries and coat lightly with the flour mixture.
1 cup Raspberries
Add the milk, orange juice, and vanilla extract. Mix gently until the mixture begins to come together and form a soft dough. It will be wet. (Do not knead or over-work it.
¾ cup Milk, 1 teaspoon Vanilla extract
Turn the dough onto a floured surface and round it into a 1-inch thick disk. If the dough is very sticky, sprinkle with some flour.
Using a sharp knife or bench scraper, cut into eight equal triangles. Place scones on a prepared baking sheet and bake for 15-18 minutes or until they look baked and slightly golden.