In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until evenly combined. This helps distribute the leavening for an even rise.

Using a cheese grater, grate the frozen butter directly into the flour mixture. This creates small, even pieces that melt during baking, giving you those flaky layers.

Using your hands (or a pastry blender), gently work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout. Work quickly so the butter stays cold.

Gently fold in the raspberries (or other mix-ins), being careful not to crush them too much. If using frozen raspberries, add them straight from the freezer.

In a small bowl, whisk together the egg, sour cream (or yogurt), and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently mix by hand until just combined. The dough will be slightly shaggy—avoid overmixing to keep the scones tender. Turn the dough out onto a piece of parchment paper and gently press it into a 6-inch round disk, about 1 inch thick. If the scone dough is sticky, lightly flour your hands.

Transfer the dough (on the parchment) to the refrigerator and chill for 20 minutes. Then move it to the freezer for another 20 minutes. This step helps firm up the butter and hydrate the flour.

Remove the dough from the freezer and let it sit at room temperature for about 30 minutes while you preheat the oven. This ensures even baking.

Preheat your oven to 500°F. This initial high heat helps create a quick rise.

Using a sharp knife, cut the dough into 6 equal wedges. Separate them slightly so they have room to expand on the lined baking sheet.

Place the scones in the oven, immediately reduce the temperature to 425°F, and bake for 14–16 minutes, or until the tops are lightly golden brown and set.

Transfer the scones to a cooling rack and let them cool slightly before serving.

In a medium bowl, whisk together the eggs, sugar, and lemon zest until smooth and slightly pale.

In a small saucepan over low heat, warm the lemon juice until it is steaming but not boiling.

Slowly pour the warm lemon juice into the egg mixture in a steady stream, whisking constantly to prevent the eggs from scrambling.

Pour the mixture back into the saucepan. Add the salt and vanilla, and cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon.

Remove from heat and immediately stir in the butter until fully melted and smooth.

Drizzle the lemon curd atop the cooled scones. Transfer the lemon curd to a container, cover, and refrigerate for at least 1–2 hours to fully thicken. Store in the refrigerator for up to 1 week.

Serve the scones slightly warm with a generous spoonful of lemon curd.