Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
Using a food processor, add the flour, sugar, baking powder, and salt, then pulse to combine. Add cold butter and pulse until well incorporated and no large chunks remain.
In a small bowl, whisk together half & half, egg, and vanilla extract. Add to flour mixture and pulse until just combined. Turn the dough out onto a floured surface then gently knead 4 or 5 times to bring the dough together and reduce stickiness. Roll dough into a long rectangle about 1/4? thick then evenly distribute the raspberries over half the dough. Fold in half the long way, pinch the edges together, then trim any uneven ends to make an even rectangle.
Using a sharp knife, or pizza cutter, cut the rectangle into even squares, then cut the squares at a diagonal to create the triangle scones. Transfer to prepared baking sheet then bake for 6-7 minutes, or until edges are just barely golden brown.
Remove scones to a cooling rack and cool completely. Meanwhile, in a large bowl, genltly whisk together glaze ingredients. Dip cooled scones in glaze then place back onto cooling rack to harden completely. Enjoy!