Preheat oven to 350 F
Whisk together the flour, sugar, baking powder, lemon zest, and salt.
Grate 1/3 of the butter into the bowl and gently mix.
Pour the milk into a measuring cup, add the eggs and lemon juice, and whisk together.
Add the milk mixture to the bowl and gently mix together with a fork.
Turn the batter out onto a lightly floured surface.
Gently form it into a rectangle and flour as needed.
Grate 1/3 of the butter onto the dough.
Fold the dough in half.
Gently roll out to approximately one inch thickness, lightly flouring if needed.
Grate the last 1/3 of the butter onto the dough.
Fold the dough in half.
Gently roll out to approximately one inch thickness, lightly flouring if needed.
Pour one cup of raspberries onto the dough and lightly press into the surface.
Fold the dough in half.
Gently roll out to approximately one inch thickness, lightly flouring if needed.
Pour the second cup of raspberries onto the dough and lightly press into the surface.
Fold the dough in half.
Gently roll out to approximately two inch thickness, lightly flouring if needed.
Divide into rectangles. I make between 10 and 12.