Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

In a bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and lemon zest.

Gradually add the dry ingredients to the wet mixture until just combined. Gently fold in fresh raspberries.

Drop rounded tablespoons of dough onto prepared sheets, leaving space between them.

Bake for 12-15 minutes until edges are lightly golden. Cool on wire racks before serving.