Line a baking sheet with parchment paper or use a silicon baking mat. Whisk together flour, sugar, salt, baking powder, and cinnamon in a large bowl. Grate frozen butter into dry ingredients. With a pastry cutter or forks, work butter into dry ingredients until mixture is pea-sized. Place crumb mixture in freezer as you prepare the cream mixture.
Whisk together cream, egg, and vanilla extract in a small bowl. Pour cream mixture over crumb mixture. Pour berries in and mix until dough comes together and everything is moistened. You may have to add more cream to hold the dough together.
Place dough onto floured surface and shape into a ball. Press out into a disk shape that’s about 8″ wide. Use a knife or pizza cutter to slice dough into 8 equal triangles. Place triangles on baking sheet about 2-3″ apart. Brush tops with cream and sprinkle with coarse sugar. Place baking sheet in refrigerator for at least 15 minutes.
Preheat oven to 400 degrees F. Bake scones for 18-25 minutes or until browned around edges and slightly browned on tops. Let cool on baking sheet for 10 minutes before transferring to wire cooling rack to finish cooling.
Toss the raspberries and cane sugar together in small bowl and let set for about 5 minutes until juicy. Strain the raspberries through a fine mesh strainer, pressing berries to extract all the juice. You should have about 3 Tablespoons of juice. Mix together juice and confectioners’ sugar to make a glaze. Drizzle glaze over tops of scones. Store in air-tight container (3 days at room temperature, 5 days in fridge).