Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.

Sift flour, sugar, salt, and baking powder into a large bowl. Add the lemon zest and toss to coat.

Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.

Add egg, milk and raspberries and mix with a fork until everything comes together to form a soft dough.

Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.

Cut into rounds with a 2-inch cookie or biscuit cutter.

Place onto prepared baking sheet, about 2 inches apart and bake for 12 minutes or until lightly golden.

Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.