Preheat oven to 400 degrees.
Add the butter and lemon zest and mix on low speed until mixture resembles pea sized crumbs.
Slowly add the heavy cream and egg to mixture. Mix just until the dough forms a thick clump. Transfer dough to a lightly floured surface.
Place raspberries on top of dough and carefully knead into dough. Pat the dough into an 8 inch round. Cut into 8 wedges and place on the prepared sheet. Place tray in freezer for 15 minutes.
Remove from freezer and brush tops with the extra heavy cream. Bake for 18 minutes until golden brown. Remove from oven and let cool on wire rack.