Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

Grate the frozen butter into the dry mixture. Use a fork or pastry blender to cut in the butter until it resembles coarse crumbs.

In a separate bowl, whisk together the yogurt, cream, egg, and vanilla until fully blended.

Pour the wet ingredients into the dry mixture along with the fresh raspberries. Use a rubber spatula to gently fold everything together until large clumps form. Avoid overworking the dough; just knead it by hand in the bowl a few times until it forms a ball.

On a lightly floured surface, transfer the dough and gently pat it into an 8-inch circle. Cut it into 8 wedges and place them on the prepared baking sheet.

Bake in the preheated oven for about 16 to 18 minutes or until the scones are golden brown.

Let them cool on a wire rack for about 10 minutes before drizzling the glaze on top.

For the glaze, mix powdered sugar with 1 tablespoon of milk until smooth. Add more milk if needed to achieve the desired consistency, and drizzle it over the scones.