Preheat the oven to 400 F. Line a large baking sheet with parchment paper and place the butter in the freezer for 10 minutes to chill thoroughly.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, and superfine sugar.

In a separate bowl, whisk the egg. If you want a silky texture, pulse the cottage cheese in a blender first, then add it to the egg along with the lemon juice and zest, stirring until smooth.

Pour the wet mixture into the dry ingredients and fold gently until just combined. Do not overmix.

Remove the butter from the freezer and grate it directly into the dough using the large holes of a box grater. Knead lightly just until the butter is evenly distributed.

Fold in the raspberries with a light hand so they stay intact. For very soft berries, freeze them for 15 to 20 minutes beforehand. If the dough feels dry, add a small squeeze of lemon juice.

Turn the dough onto a lightly floured surface and pat it into an 8-inch circle. Cut into 8 wedges and place them on the prepared baking sheet.

Whisk the egg with the water in a small bowl and brush the mixture over the tops of the scones.

Bake for 18 to 20 minutes, until the scones are lightly golden. Let them cool on the baking sheet.

Stir the lemon juice and confectioners' sugar together until smooth, then drizzle the glaze over the cooled scones before serving.