In large bowl mix flour, sugar, and baking powder.
Add butter and mix in with a pastry blender or your fingers. Mix until large crumbs exist.
Add half and half. Mix very lightly, just until in comes together.
Add raspberries, mix lightly.
Use your hands to knead just once or twice to further incorporate the ingredients together.
Pat out into a 8 inch round on a lightly floured surface. Slice into 8 pie shaped wedges and place each wedge on a cookie sheet covered with parchment paper. Separate wedges slightly.
Place cookie sheet in freezer for 10 minutes prior to baking.
Brush tops with Half and Half and sprinkle with sugar.