Preheat oven to 375 degrees F and place parchment paper on a baking sheet.
Cream the butter in electric mixer for 3 minutes and slowly add in the sugar. Mix for 2 additional minutes, or until even. Add the eggs and mix for 1 minute.
Add the vanilla, evaporated milk, and lemon zest and mix for 1 minute.
Sift together the flour, baking powder, and salt to form the dry portion.
Slowly add the dry portion to the wet mixture and stir briefly. Add the raspberries and gently stir.
Place the dough onto the parchment paper to make an 8-inch circle. Cut the circle into 12 equal slices. Separate the slices leaving 1/2 inch space between each piece.
Bake for 20-25 minutes, or until the scones have a golden tint.
